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Oregon Pie

Ingredients
  Short crust pastry 8 Ounce
  Loganberries 1 1⁄2 Pound
  Soft brown sugar 6 Ounce
  Orange 1
  Salt To Taste
  Whole hazelnuts 1 Ounce, toasted
Directions

GETTING READY
1. Start by preheating the oven to 400°F

MAKING
2. In a greaseproof paper, place the pastry and wrap it, chill in refrigerator for 30 minutes
3. In a saucepan, place the longanberries with sugar, grated orange rind and juice and a pinch of salt, boil for 20 minutes uncovered, stir properly till the mixture is thick, now let it cool
4. On a surface, place three-quarters of the pastry to 1/4 inch (6mm) thickness, use to line dish, also crimp edges and take a fork to prick the base
4. Over the pastry base, spread a thick layer of loganberry mixture and roll out the remaining pastry, cut into strips, then arrange as a lattice over the loganberries, seal it by pressing the joints
5. Finally bake for 30 minutes take the toasted hazelnuts and rub thier skin, use it to decorate the pie

SERVING
6. Serve hot or cold

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Oregano
Preparation Time: 
55 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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