Monday, June 15, 2009

Marion Berry Pie with Disaronno Liqueur

Disaronno is an amaretto flavored Italian liqueur that I like to use in place of extract at times. It adds a very mellow background to this pie, which makes it interesting enough that people wonder what you did differently, but not so much so they can pinpoint the changes.

A note of caution: I think I ate nearly the whole pie! It’s delicious and dangerous all at the same time. Make sure you have friends and family around when you make this one. Or not...

7 cups frozen Marion berries (or blackberries)
3/4 cup granulated sugar
1/3 cup cornstarch
¼ cup Disaronno Liqueur
2 Tablespoons butter, cut into pieces
Prepared or purchased pie dough
1 egg white mixed with a small splash of water
1 Tablespoons sugar for sprinkling the topInstructions

1. Set the oven rack to the lower third and preheat to 425 degrees.

2. Roll out purchased pie dough between wax paper to stretch and even out. Place on the bottom of a 9 ½” Pyrex pie dish. Brush with egg white.

3. In a small bowl mix together 1 cup sugar and the cornstarch. Don’t skip this step it helps the pie consistency.

4. In a large bowl toss together the Marion berries, sugar mixture, and liqueur. Arrange in the pie dish and dot with the butter. Cover with the second crust and press gently to seal the edges. Tuck the edge pieces into the pie dish leaving enough to flute the edges. Crimp the edges together.

5. Brush the top crust lightly with egg white and sprinkle with granulated sugar. Make slits on the top for venting.

6. Bake for 50 to 55 minutes until the crust is deep golden brown. If the edges start to get too brown cover them with foil or a pie crust shield. Move to a cooling rack and cool completely.


1. Purchased pie crusts need to be pretty deep golden brown before they are really done. Lightly golden will leave you with raw dough on the bottom.
2. Instructions for fluting pie crust at

Recipe by Laura Flowers


Mary Bergfeld said...

We are partial to Marionberries here in Oregon. They make wonderful pies and cobblers. Your pie looks delicious.

square kitchen said...

Your pie makes me hungry. I love it.

Jamie said...

I have never heard of Marionberries but I absolutely love blackberries. This pie looks so amazing and delicious!

Heather S-G said...

This looks gorgeous...and I imagine I'd have to have people over or I'd do the same thing! Love the amaretto in it!

Ginger said...


Thanks for the word of caution!! I definitely could eat the entire pie. I have I haven't seen Marionberries in this area? We have tons of blackberries though!! Pie looks so YUMMY!

The Cooking Photographer said...

I know Oregon grows lots of them Ginger, but I don't know if they are grown much out your way. Blackberries would work great though.

Patricia @ ButterYum said...

I can't believe you used Disaronno... too funny! You'll see why I say that soon!

PS - my daughter was just visiting a friend's house where she ate lots of marion berries.... said they were delicious.

Your pie looks scrumptious!

Sherri Murphy said...

Even with he warning, I'm afraid to be in the same room with this one! WOW!

trish said...

Hi! I came over from Tastespotting while looking for a biscuit recipe and I found the one you posted back in March. It was a lovely recipe! Just wanted to thank you :) I'm about to post about the ones I made and provided a link to your blog/recipe. Let me know if that suffices as far as credit goes :) Your berry pie looks delicious btw!!!


Jennifer said...

Im loving the liquer addition in this!!! :) Ive never had Marion berries!

Jeanine - The Baking Beauties said... anything with booze added to it! :) Your pie looks delicious!!

Pink Little Cake said...

This looks good!! You are getting wild Laura...disaronno!! even better. Thanks for the comment on my blog, for sure I will posting little tutorials here and there.

Cakespy said...

Oh my god, this looks so good. Invite me over next time and you won't eat the whole thing because I will eat half. :-)

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