Violet-Boysenberry Pie.

A couple of weekends ago I had the glorious pleasure of returning to CJ’s Farm. I had been there once before, last fall to pick the most beautiful heirloom pumpkins. This time it was boysenberries. This triple cross between a European raspberry, blackberry and loagnberry is not so easy to find here in Los Angeles. They are around the Hollywood and Santa Monica Farmer’s Markets for a very brief period if you’re lucky to find them at all. And sometimes when you have that kind of luck, they are the worst type of sour and just awful.

Imagine my excitement when I learned that CJ’s was not only growing boysenberries, but was opening their wonderful farm to the public for u-pick. The ripe boysenberries were deliciously tart yet still sweet. They were the best I’ve ever had. I picked the biggest option available because I already knew I wanted to bake them into a pie.

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Mango Lilikoi Sunshine Pie.

Sometimes this blogging escapes me. I’ve been having a lot of wonderful adventures lately and I want to share them. I still have so many Hawaiian recipes to share too. I guess I will get around to posting them all at some point. Once it started to feel like summer I began making a lot of pies. Since I seem to linger in the aloha spirit long after I leave Hawaii, I started with some Hawaiian pies.

I managed to score some apple bananas from a farm in the big island that would ship them to the mainland. They were expensive,  but so worth it. Plus, the farm through in some free dried bananas my way. I decided to eat a couple and use the rest for this

Apple Banana Cream Pie:

Homemade Short Crust--Layer of Apple Banana-Layer of Apple Banana Custard-Topped with Homemade Coconut Whipped Cream.
Homemade Short Crust–Layer of Apple Banana-Layer of Apple Banana Custard-Topped with Homemade Coconut Whipped Cream.

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