Loganberry Pie

Loganberry pie is a sweet, tangy fruit pie made with loganberries, a cross between a raspberry and a blackberry. It typically features a flaky pie crust filled with the berries, sugar, and often a thickener like cornstarch. The dish is strongly associated with Western New York, particularly the Buffalo area, where it's a beloved regional specialty.

🍽️ Nutrition at a glance

A slice is high in carbohydrates, primarily from sugar and the fruit's natural sugars, with minimal protein and fat. It provides a good amount of vitamin C and manganese from the berries, with a typical slice containing around 350-450 calories.

Nutrition breakdown

Calories	380 kcal
Protein	3 g
Carbs	68 g
Fat	12 g
Fiber	4 g
Sugar	45 g
Sodium	220 mg
Vitamin C	15 mg
Manganese	0.6 mg
Potassium	180 mg
Vitamin K	8 mcg
Copper	0.15 mg
Vitamin B6	0.1 mg
Iron	1.2 mg
Magnesium	25 mg

Per 1 slice (1/8 of a 9-inch pie, approximately 150 g) · estimated, varies by recipe

💡 What's interesting

The loganberry itself was created in California in the late 1800s, but the pie became a cultural icon in Buffalo, NY, after being popularized at local events like the Erie County Fair. It's a prime example of how a specific fruit variety can become deeply embedded in a regional food identity.