A Slice of Heaven

OH, you wanted some commentary?  Mmmhmmm…

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

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

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 )