I’m crazy about anything cherry. They are pretty to look at and I love their luscious juicy flavor. As much as I enjoy a great sour cherry pie, I wanted to share this sweet cherry and blueberry pie as a delicious alternative. This is a great recipe to use when you have some cherries that may be a little over-ripe and on their way out.
The difference in texture between the blueberries, which completely lose their shape when cooked and the cherries, which soften when baked but still retain a slight firmness to them, is wonderful. The addition of wine is optional but it adds to the overall complexity of the flavor.
I’ve been playing with video a bit, and this was my first attempt at creating a food video. Most of it was so bad with the funky and ever-changing lighting from thunderstorms that kept rolling through, me knocking the camera and table, dropping things, etc, (hey, I’ve never claimed to be graceful) that it would have made anybody watching it seasick. I tried to grab what was salvageable to put together a little “how to” video, so view at your own risk.
|Sweet Cherry & Blueberry Pie|
- 3 cup sweet cherries, pitted and halved
- 3 cups blueberries
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup sherry or white wine
- 2 tablespoons unsalted butter, cut into bits
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 butter pastry dough
- Roll out half the dough to fit it into a 9-inch deep-dish pie plate, approximately 12 inches, and trim the edge, leaving a ½-inch overhang.
- Chill the shell while making the filling.
- In a large bowl toss together the berries, flour, sugar, lemon juice, sherry, nutmeg, and cinnamon until the mixture is well combined.
- Mound the filling in the chilled shell, and dot it with the butter.
- Roll out the remaining dough into a 14-inch round on a lightly floured surface.
- Cut the dough into strips (the width of the strips is a matter of personal preference. Strips anywhere between 1-2 inches in width will work well).
- Brush the edge of the dough in the pie plate with a bit of water or egg wash.
- Attach one strip of dough and then take another and attach it at a right angle to the first strip. Continue with this pattern, alternating directions and lifting every other strip of dough to weave into a lattice pattern.
- When the pie is covered with the lattice, crimp the edges and brush the dough with the egg wash.
- Place the pie on a baking sheet in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 375°F and bake for 45 to 55 minutes more, or until the crust is golden and filling is bubbling.
- Remove from oven and allow to cool on a wire rack.
- Serve warm, room temperature or cold with a scoop of vanilla ice cream or whipped cream.
|Butter Pastry Dough|
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1¾ sticks cold unsalted butter, diced
- ½ cup chilled water (more or less as needed)
- 1 egg yolk (for egg wash)
- Sugar for sprinkling
- In a food processor or by hand, cut together the butter, flour and salt until just barely blended (there should still be small pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so (you can also freeze it at this point for future use).
- Remove dough from refrigerator and separate into six balls. Keep two of the balls out and put the rest in the fridge to keep cold.
While this recipe was not one of her’s, my ex-mother-in-law, Anna, was the person who taught me the mechanics of making a great pie. She recently passed away, so this one I dedicate to her. You can read more about Annie here.