FRESH MARIONBERRY PIE

FRESH MARIONBERRY PIE  Marionberries are a local berry, a cross between a raspberry and blackberry.  Substitute raspberries and blackberries in equal proportions if you live outside Oregon or Washington states. Ingredients: 4 pints marionberries 1/2 cup sugar 2 teaspoons corn starch 1 teaspoon vanilla extract zest and juice of 1 lemon 1/2 teaspoon kosher salt In a bowl, gently combine the ingredients until blended. Place a 10” prepared pie crust in a deep pie pan, pour in the filling, top a second pie crust.  Crimp the edges, cut 5 slits in the crust and brush with egg wash and sprinkle lightly with 2 tablespoons turbinado sugar. Egg wash:  1 egg beaten with 1 tablespoon cream Bake on a baking sheet (to prevent spillage) for 55 minutes in preheated 350˚ oven.  Serve slightly warm with a scoop of Tillamook’s Marionberry Berry Pie Ice Cream (or your favorite flavor.)  Serves 8.