Cherry Blueberry Pie
User Reviews
3.8
36 reviews
Good
Cherry Blueberry Pie
Report
Dark summer cherries and ripe blueberries combine in a flaky, lattice crust for the ultimate seasonal dessert!
Share:
Ingredients
- 2 inch pie crusts
- 12 ounces dark cherries pitted
- 2 ½ cups blueberries
- ⅔ cup sugar
- 4 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 tablespoon orange zest 2 tablespoons juice from the orange
- ½ teaspoon lemon zest
- 2 tablespoons orange juice from the zested orange
- ¼ teaspoon almond extract
- 1 egg beaten with a fork + 2 tablespoons water
- 2 tablespoons demerara sugar or white sugar for decorating
Instructions
- In a large bowl, combine the sugar, cornstarch, salt, orange zest, lemon zest, orange juice and almond extract. Add the cherries and blueberries. Toss to combine and set aside for 30 minutes.
- Lay a sheet or two of plastic wrap on a work surface. Place the pie crust on the plastic wrap. Lay another sheet of plastic wrap over the pie crust. Roll the pie crust out to a 12 -13" diameter. Remove the top layer of plastic and transfer the crust to a 9" ceramic or glass pie plate. Press the bottoms and sides firmly into the pie plate. Use a sharp knife to trim the edges and refrigerate.
- Place the second pie crust on the plastic wrap and cover with the second piece of plastic wrap. Roll the second crust out to a 12"-13" diameter. Use a sharp knife or pizza cutter to cut the pastry into even, 3/4" strips. Transfer the crust (plastic wrap and all) to a flat surface and refrigerate.
- Preheat the oven to 400°.
- When the berries have macerated for half an hour, give them a stir to ensure they're well combined with the sugar mixture and transfer the fruit to the pie shell and smooth to an even layer. Lay 5 pieces of pastry strips. evenly spaced over the fruit and pie -- letting the ends hang over the sides of the shell. Rotate the pie plate 90° and begin to weave the lattice with 5 remaining strips of pastry. Tuck the hanging ends under the edge of the bottom crust and press together with a fork or create a fluted edge with your fingers.
- Use a pastry brush to brush the egg wash onto the lattice and edges of the crust. Sprinkle the crust with demerara sugar.
- Bake for 20 minutes. Lay a flat piece of aluminum foil gently over the crust (to prevent over-browning) and continue baking for 40 minutes. Remove from the oven and cool for at least an hour. Serve warm or at room temperature.
Notes
- Store leftover cherry berry pie covered in the refrigerator for 3-4 days.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
36g
(12%)
Protein
1g
(2%)
Cholesterol
20mg
(7%)
Sodium
46mg
(2%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
90IU
(2%)
Vitamin C
10.8mg
(12%)
Calcium
11mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Cholesterol | 20mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
36 reviews
Good
Other Recipes
You'll Also Love
