Cherry Berry Pie

Sunday, September 16


I'm relatively reserved when it comes to talking about accomplishments and triumphs. But sometimes it's just plain silly to be a humble wallflower.

Seriously, look at that lattice crust! Isn't she rustic and gorgeous in all her buttery flakiness!?

I was always afraid to try making lattice crusts. The process looked too intricate, too complicated, too left-brained for my neurotic, over-thinking right brained...brain. Then I found these beautifully, well-written directions on Simply Recipes. Oh, how I love instructions that include step-by-step pictures. Thank you, Elise! 


Even cake and cookie people crave a homemade pie now and then, right?

I'm not an apple pie fan, which I know sounds cruel, but I've yet to find a recipe that's not overly sweet. I am, and always will be, a lemon girl. But I do love my berries too! There is something about a berry pie that makes my tongue tingle with anticipation. And it can be any kind of berry, because cherries are berries who gave up their b's in order to keep peace among the jealous raspberries and strawberries.


The only reason I didn't make a full-blown cherry pie is simple. I didn't have enough cherries. But I did have several strawberries just waiting to see how I was going to handle their tart, out-of-season gauntlet. It was a throw down I could not resist.


Pies crusts should be flaky, buttery, and not too sweet. Pie filling should be juicy (but not this juicy,) and chunky enough to grab with a fork. This is the perfect pie. IMO. But considering how proud I am of the crust, I may be a bit biased. ;-)

Did you know that you can pit cherries with a frosting tip? Find a small rounded tip (sharp tips may cut your fingers as they get slippery with juice), remove the cherry stem and place the cherry, stem side down, directly over the tip. Press down and voila. Works like a charm! Also, if you have gloves, wear them. Things get awkward if you have to answer the door with red-stained hands and an errant cherry pit stuck in your hair...


Cherry Berry Pie
makes 1 double-crusted 9-inch pie

pie ingredients
Chilled, double pie crust dough (recipe follows)
About 2 pounds of fresh cherries, pitted (that's about 3 cups)
1 cup fresh strawberries, sliced
4 Tablespoons cornstarch
2/3 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon of lemon juice
1/4 teaspoon almond extract
1 egg beaten with 1 Tablespoon of butter (for the crust's egg wash)
1 Tablespoon granulated sugar (for sprinkling onto the crust)

all-butter crust ingredients
makes enough dough for one double-crust pie or two singles

2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold and cut into bits (I placed the bits in a covered bowl and froze them overnight.)
about 1 cup ice water (you'll probably only need 1/2 a cup, but just in case...)


method
In a large bowl, whisk together the flour, sugar, and salt. Scatter the cold butter bits over the dry ingredients. Using a pastry blender, work the butter into the flour just until the pieces of butter are pea-sized.  (Don't worry if the dough looks shaggy. It's better not to over-mix.) Drizzle about 1/4 cup of ice water over the dough. Use a large rubber spatula to gather the dough together. Be gentle and don't mix...instead use folding motions to work the water into the dough until it comes together.  You may need an additional 1/4 cup of ice water. (When adding more water, add by sprinkling Tablespoonfuls over the dough.)  As soon as the spatula starts pulling up large clumps of dough, stop folding. Use you hands to gently knead the dough just until it's one cohesive clump.
Divide the dough in half, and pat each half into a disk. Wrap each disk with plastic wrap and refrigerate for at least one hour. {Note: Well-wrapped, the dough can be refrigerated for 3 days.}

When you're ready to bake
Preheat the oven to 400 F. Have an ungreased 9-inch pie on hand, ready to use.

Grab one of the chilled dough disks from the refrigerator. (If it's too hard to roll, let it rest at room temperature for about 5 minutes.) On a floured surface, roll the dough out into a circle that's about 12-inches 'round. Carefully place the circle of dough into the pie pan, making sure to center it properly.  Trim the edges to a 1/2-inch overhang. Lightly cover and place the pan in the refrigerator as you prepare the filling.

In a large bowl, combine the cherries, strawberries, cornstarch, sugar, lemon juice, and almond extract. Gently stir everything together, trying not to crush the berries as you go.

Retrieve the dough-filled pie pan from the refrigerator. Use a slotted spoon to scoop the filling into the crust (try to avoid scooping up too much juice).  Lightly cover the filled pie as you prepare the *top crust.

*For the lattice crust, I used instructions found here, on Simply Recipes. I would love to explain how it's done myself, but Elise's directions are much better than anything I've ever read...plus she has photos!!

If you prefer a solid top crust: On the same floured surface that you just used, roll out the second dough disk into another 12-inch circle. Brush a little bit of the egg wash over the edges of the filled bottom crust. (This will make it sticky). Drape the top crust over the filling, and trim it, so that it has a 1-inch overhang. Fold the overhang over the bottom crust, pressing the edges to seal them tightly. Crimp, or fork-press the crust as desired. Brush the egg wash over the entire crust and sprinkle with 1 Tablespoon of granulated sugar. Using a sharp knife, cut 4 slits into the crust.

Bake for 25 minutes.
Reduce the oven temperature to 350 F.  and bake the pie for an additional 25-30 minutes, or until the crust is golden brown. {Note: If the edges are browning too fast, cover them lightly with foil or with a pie crust protector. Remove the pie from the oven and place on a cooling rack. Cool completely before serving.

Recipe adapted from smitten kitchen

19 comments:

  1. Valérie tes photos deviennet de plus en plus belles..J'aime tellement ce style viellot..parfait pour des tartes genres celles-çi~

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  2. A splendid pie! Totally irresistible.

    Cheers,

    Rosa

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  3. If I were you, I'd be completely boastful of this pie too. It looks amazing! You are such a wonderful baker and photographer that you put my efforts to shame.

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  4. What a beautiful pie! The lattice top crust looks perfect.

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  5. Your lattice crust is gorgeous, definitely something to be proud of :). Love the cherry-berry combo!

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  6. This is gorgeous and I tend to be petrified of pie crusts so I am truly impressed. If you don't mind ME tooting for a minute, may I suggest you try out the apple pie on my blog, my mom's apple pie (so really I am tooting her lol). The filling is made with sour cream and only uses tart apples.

    http://thespicedlife.com/2009/07/family-recipes-susans-sour-cream-crumble-top-apple-pie.html

    My mom also only uses tart cherries for pies--we definitely agree with you that fruit needs a little oomph!

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  7. @Laura, Thank you for the apple pie recipe link!! (If sour cream is involved, I'm sure it's delicious!!) :)

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  8. That is a gorgeous lattice! I love cherries, but I don't think I've ever made a cherry pie. I really need to get myself back in the kitchen!

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  9. Horray for pie season! Your pie is picture perfect! I have never had the patience to do a lattice top. Your's is perfect! : ) Also, great tip about pitting a cherry with a frosting tip. I'll have to try that!
    Another great recipe! Happy Monday~

    Danielle xo

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  10. That really is a gorgeous pie! I never got around to making a berry pie this summer even though it was on my list from the beginning.

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  11. indeed this is a lovely pie! i enjoy a slice or two every so often but this is something that i do not relish making, my beloved is the pie maker in the relationship and dare i say it, you would have him beat with this lattice crust.

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  12. Holy Gorgeous Photos, Val!! I'm in awe and can't stop drooling and gazing and feeling sad that they're not mine.

    I may have to make and eat a whole pie. Like a Cherry Berry Pie?! Yes, that most definitely needs to happen. Although then I might be sad all over again because mine won't look as gorgeous as yours.

    hmmm...better make two ;-)

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  13. That indeed is a gorgeous pie! Combing cherries with strawberries is just inspired, an intoxicating dessert!

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  14. You are right - that is such a splendid looking pie. It reminds me of the blackberry pies we used to make on the farm when I was small. We collected the blackberries along the sides of the country roads.

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  15. your pie is absolutely gorgeous! this is a seriously inspired dessert, love it!

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  16. Congrats, your cakes and your photos are always breathtaking!

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  17. Looks great! I do something similar in the summer months here in Australia, but using blueberries instead of strawberries.. Always a crowd pleaser! :)

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  18. @Mimi, Nothing beats a blueberry pie! I can't wait until they're in season again. :)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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