Possibly the best berry ever! Loganberries are a naturally occurring cross between blackberries and red raspberries. Highly prized in pies, jams and jellies, they are also wonderful fresh. They are also excellent in juices.
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Pastry for 2 - 9" pie crusts
Preheat oven to 425 degrees. Mix sugar flour and cinnamon. Mix lightly
with berries. Pour into pastry lined pan. Dot with butter. Cover with
top crust (which should have slits cut in it). Seal and flute edges.
Cover edge with foil to prevent excessive browning. Bake 35 to 45 minutes
or until crust is nicely brown and juice begins to bubble through slits
in crust. Serve slightly warm, not hot. Try your loganberry pie with
vanilla ice cream for a perfect color and flavor combination!