CHERRY-BERRY PIE WITH WHOLE WHEAT PIE CRUST
I made this pie as a way to use up some of the beautiful late summer fruit that Michigan has to offer. Paired with pure Michigan maple syrup, this pie has no refined sugar, and is complemented with additional flavor from a whole wheat crust. A mix of any wild berries and/or cherries should work for this, but make sure to adjust the maple syrup amount depending on the sweetness of your fruit.
Provided by Kim
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 20
Steps:
- Place flour, 2 tablespoons maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand.
- Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside.
- Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside.
- Remove 1 disc of pie dough from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.
- Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
- Bake in the preheated oven for 35 minutes. Remove foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.
Nutrition Facts : Calories 484.3 calories, Carbohydrate 74.4 g, Cholesterol 67.4 mg, Fat 20.2 g, Fiber 7.6 g, Protein 6.9 g, SaturatedFat 12.1 g, Sodium 323.5 mg, Sugar 38.9 g
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Radhika Regemi
[email protected]This pie was delicious! I loved the combination of cherries and berries, and the crust was perfectly flaky. I will definitely be making this pie again.
Mursleen Khan
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it. The crust was flaky and the filling was thick and gooey. I would recommend using less sugar in the filling if you don't like your pies too sweet.
Vivian amponsah
[email protected]This was the best cherry berry pie I've ever had! The filling was perfectly sweet and tart, and the crust was flaky and buttery. I will definitely be making this pie again and again.
Emmanuel Manriquez
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved the combination of cherries and berries, and the crust was perfectly flaky. I would definitely recommend this recipe.
Sameer Rahi
[email protected]This pie was delicious! The cherries and berries were perfectly tart and sweet, and the crust was flaky and buttery. I loved the addition of the almond extract, which gave the pie a nice nutty flavor. I will definitely be making this pie again.
LYNX GAMING
[email protected]This pie was a total flop. The crust was dry and crumbly, and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
Duba Guyo Duba
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The crust was delicious and the filling was nicely thickened. I would recommend using less sugar in the filling if you don't like your pies too sweet.
Michael Gezahegn
[email protected]I've made this pie several times now and it's always a hit. The filling is tart and sweet, and the crust is flaky and buttery. I love that I can use fresh or frozen cherries and berries, depending on what I have on hand.
marion vicky
[email protected]This was my first time making a pie from scratch and it turned out great! The instructions were easy to follow and the pie crust was surprisingly easy to make. The filling was also delicious and the pie baked up beautifully. I will definitely be maki
Saba Hashmi
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the combination of cherries and berries, and the crust was flaky and delicious. I would definitely recommend this recipe.
Kamala Sunar
[email protected]This cherry berry pie was an absolute delight! The combination of cherries and berries created a wonderfully balanced and flavorful filling. The whole-wheat pie crust added a nice nutty flavor and a satisfying crunch. I followed the recipe exactly an