Olallieberry Pie

Preheat oven 425 degrees.

Combine berries with sugar, salt, and lemon. Taste for sweetness, adding more sugar if you like. Add tapioca and let sit for 15 minutes.

Line a 9“ pie plate with dough rolled out to 14”, letting the dough hang over the rim of the plate. Fill with berry mixture, smooth to the edges, and dot with butter. Cover with second piece of dough and with a pair of scissors trim the dough so it extends an inch beyond the rim of the plate. To seal, fold dough under so it sits on the edge of the plate. Pinch into a into a decorative border, or crimp with a fork.

Whisk together yolk with 1 tbl milk, making an eggwash. Brush dough with wash, sprinkle with sugar, and with a sharp knife cut a few vents into the dough.

Bake for 25 minutes at 425 degrees. Reduce heat to 350, place pie onto baking sheet, and bake for an additional 30 minutes, or until crust is dark and olallieberry juice is bubbling through the steam vents.

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Per Serving (excluding unknown items): 69 Calories; 6g Fat (74.7% calories from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 215mg Cholesterol; 15mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : Olallieberries are cross between a loganberry and a youngberry, a hybrid of hybrids! Grown mainly in California and parts of Oregon, they resemble an elongated blackberry, a little sweeter, but tart. We like to pick our own Olalliebarries and in 2008 we brought home 55 pounds of berries!!!!