A Slice of Heaven

July 17, 2008 at 9:29 pm 10 comments

Blueberries and cherries

Detail of pie crust

Cherries drying

OH, you wanted some commentary?  Mmmhmmm…

Butter in flour

Filling in crust

decorating the crust

See this pie?  I’m too busy eating it to type right now. 

Berry Cherry Pie

I’d apologize.  But I’m not really sorry…

All done

Now if you’ll pardon me, it’s time to lick the plate! 

BERRY CHERRY PIE
Adapted from The Practical Encyclopedia of Baking

Filling:
2 C. pitted sour cherries
2 C. blueberries, rinsed and drained
1/2 C. white sugar
1/2 C. raw sugar
1/3 C. all-purpose flour
1 t. ground cinnamon
1 t. freshly grated nutmeg
1/2 t. lemon juice
1 T. butter

Crust:
2 C. flour
1 t. salt
10 T. cold butter, cubed
¼ – ½ C. ice water
milk for glazing

For the crust, sift the flour and salt into a large bowl.  Add the butter and cut in with a pastry cutter or fork until the mixture resembles a coarse crumb.  Add just enough water to bind the dough, being careful not to overwork the dough.  Gather the dough into two balls and wrap in wax paper or plastic wrap.  Chill for at least 20 minutes.

Meanwhile, make the filling by mixing sugar, flour, nutmeg and cinnamon in large bowl. Add fruit and lemon juice and stir well. 

On a lightly floured surface, roll out the dough balls to a thickness of about 1/8 inch.  Roll the dough around the rolling pin and transfer to a 9 inch pie pan.  Trim the edge to leave about a ½ inch overhang.

Pour the prepared filling into the unbaked pie shell. Dot with the butter. Cover with the top crust and flute the edges. Cut small slits or cut shapes in the top as desired. Glaze with milk and sprinkle with granulated sugar.  Place on a baking sheet (to catch any bubbling over).

Bake at 375 F for 1 hour or until golden.  Allow to cool before slicing. 

(serves 8 )

A slice of heaven

Entry filed under: Recipes, Sweet Treats. Tags: , , , , , , , .

Simplicity Criminal

10 Comments Add your own

  • 1. Kiki  |  July 17, 2008 at 9:55 pm

    That looks delicious! I love the hearts on the crust. Very cute.

    Reply
  • 2. Christine  |  July 18, 2008 at 7:43 am

    Gorgeous. Are those sour cherries, or sweet cherries? (They look like sour in the photo, and I’m thinking a cup of sugar would be too much otherwise…?)

    Reply
  • 3. Jennie  |  July 18, 2008 at 8:35 am

    Christine – Woops, you’re right – I should have noted what kind of cherries they are…. SOUR. 🙂 Come over for a slice anytime!

    Reply
  • 4. Christine  |  July 18, 2008 at 9:14 am

    I’m on my way!

    One more question on the cherries. How do you pit them? I have a cherry pitter but I find it more work than it’s worth. So I end up just avoiding recipes that require cherries, which is not a good solution, because I desperately love them. Do you just use your fingers?

    Reply
  • 5. Coco  |  July 18, 2008 at 12:21 pm

    Oh, Jennie. This is total food p*rn. Utterly lovely!

    Reply
  • 6. Jennie  |  July 18, 2008 at 8:08 pm

    Chris – Good old fashioned stained fingers get the job done at my house. I agree that pitters just aren’t worth the effort. I’ll tell you my secret to taking the work out of cherry pitting: I get a couple bowls and towels and plop myself down in front of the TV on the floor. I have a whole quart done before I know it. 🙂

    Coco – Thank you! 🙂

    Reply
  • 7. Y  |  July 19, 2008 at 8:08 am

    I love how you’ve decorated that pie! Just gorgeous!

    Reply
  • 8. justfoodnow  |  July 19, 2008 at 2:18 pm

    It looks absolutely stunning. Do you think that your pastry would be okay with other
    berries? I would imagine it would, though.

    You have a really interesting blog and a super read. Will visit you often.

    Reply
  • 9. adelphos24  |  August 30, 2008 at 8:50 pm

    Just a second…have to mop up the drool…
    Ok, it’s not very often that a picture sends me over the top about food, but that looks amazing.
    I wish I knew how to type that Homer Simpson open-mouthed drool noise, because that’s a close approximation to what I look like right now.
    That pie with good homemade vanilla ice cream is sex on a plate.
    Congrats Jenn, you’ve just become a food porn distributor.
    I love it.

    Reply
  • 10. Cult Fruit « Straight from the Farm  |  September 18, 2008 at 8:56 pm

    […] brown sugar 1 T. all-purpose flour ¼ t. freshly ground nutmeg ¼ t. salt 2 T. water 1 (9 inch) pie shell, unbaked   4 T. all-purpose flour 4 T. white sugar 3 T. […]

    Reply

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