Very berry cherry pie, with its fresh cranberries, wild blueberries, and tart cherries, has show stopping flavor. This pie is bound to be requested again and again.
Hey there, Friends! I hope that you’ve been enjoying Pie Week as much as I have. I don’t know about you, but with all of the deliciously gorgeous pies that my friends have baked this week, my baking To Do List has gotten significantly longer! There’s a lot of pie baking in the foreseeable future, and this is a very good thing.
Very Berry Cherry Pie is another very good thing. I’ve made no secret of my love for fresh cranberries, nor of my love of cherry pie. As I was perusing my freezer for Pie Week inspiration in the form of frozen berries, I found a bag of fresh cranberries, snuggled up next to a bag of tart cherries. Couple that discovery with remembering a beautiful pie design that I had seen on Pinterest a few years ago, I had just the inspiration I needed.
Since both cranberries and cherries are tart, sweet blueberries are added to the mix. This evens out the pucker, without entirely diminishing the tang.
The resulting Very Berry Cherry Pie is nothing short of extraordinary!
Tangy cranberries, tart cherries, and sweet blueberries, coalesced into a delightfully textured pie, with just enough spice to keep it interesting.
My family was certainly interested, devouring the pie in no time flat! Even my pickiest of eaters loved it. I had so much fun playing with the pie dough and working out the design. The Sons were thrilled and are eager to make their own decorative pies.
It’s safe to say that Very Berry Cherry Pie is a new favorite at our house. I really hope that it becomes a new favorite at your house, too.
♥♥♥
Kirsten Kubert
Yields 9-inch pie
Fresh cranberries, wild blueberries, and tart cherries give this pie a show stopping flavor that is bound to be requested again and again.
1 hr, 30 Prep Time
1 hr, 10 Cook Time
2 hr, 40 Total Time
Save RecipeIngredients
- One recipe No Excuses Pie Dough , or enough of your favorite all butter pie pastry for a double crust, 9-inch pie
- 2 ½ C. cranberries, frozen (do not thaw)
- 2 C. wild blueberries, frozen (do not thaw)
- 1 ½ C. pitted tart cherries, frozen (do not thaw)
- 1 ½ C. granulated sugar
- ¼ C. cornstarch
- ¼ tsp. ground cinnamon
- Pinch of ground nutmeg
- 2 tsp. fresh lemon juice
- 1 large egg
- 1 Tbs. water
Instructions
- Prepare the pie dough according to directions. While pastry discs are chilling, prepare the pie filling.
- In a large saucepan, whisk the sugar, cornstarch, cinnamon, and nutmeg to combine. Toss the frozen fruit into saucepan, stirring well to coat with the sugar mixture. Stir in the lemon juice. Cook fruit mixture over medium heat, stirring occasionally, until it comes to a boil. Once boiling, continue cooking while stirring constantly for 2 to 3 minutes until the filling thickens. Cool filling to room temperature.
- Whisk the egg with water to make an egg wash.
- Once filling has completely cooled, roll out one disk of dough on a lightly floured surface large enough to line a 9-inch pie plate, leaving a 1-inch overhang. Transfer the dough to the pie plate. Spoon the cooled pie filling into the lined pie plate, smoothing to level. Lightly brush the exposed rim of the pie pastry with egg wash.
- A lattice top or other decorative pastry designs work well with this pie. If you’re so inclined to pretty up the crust, please do so! Otherwise, just roll out the other disk of dough large enough to cover the pie with a 1-inch overhang. Set the dough on top of the pie, pressing the edge of the rim to seal. Fold the overhang of dough over, crimping edges decoratively, as desired. Cut small slits in the top crust to allow the filling to vent.
- Brush the top pastry with the egg wash. Chill the assembled pie for 30 minutes.
- Arrange the top oven rack in the middle position, with the other rack directly underneath. Preheat the oven to 400 degrees F. Place the pie on a rimmed baking sheet and bake it on the baking sheet set on the middle rack of the oven, for between 60-65 minutes, or until the filling is bubbling and crust is golden brown. If at any time during baking the edges of the crust start to get too dark, cover them with aluminum foil and continue baking until the pie is done.
- Cool pie to room temperature on a wire rack before slicing to serve.
♥♥♥
Have a slice of very berry cherry pie, then enjoy the Pie Week recipes shared this week:
Monday 11/18:
I’m brought my Mile High Apple Pie!
Katie / The Hill Country Cook – New Mexico Apple Pie
Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley / The Girlie Girl Cooks – Coconut Cream Pie
Tuesday 11/19:
Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart
Mads / La Petite Pancake – Pineapple Pie
Monica / The Grommom – Papaya Pie
Wednesday 11/20:
Carrie / Bakeaholic Mama – Chocolate Cream Pie
Kat / Tenaciously Yours – Grandma’s Chocolate Pie
I’m back with my twist on a Southern Classic – Maple Sweet Potato Pie with Toasted Swiss Meringue
Thursday 11/21:
Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Friday 11/22:
Madeline / Munchin in the Mitten – Sweet Potato Pie
Allison / Decadent Philistines – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Marshmallow “Meringue”
Lauren / Climbing Grier Mountain – Mini Butternut Squash Pie Stacks with Marshmallow Frosting
Saturday 11/23:
Megan / Wanna Be a Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Shanna / Pineapple Coconut – Persimmon, Pear and Brandy Pie with Vanilla Bean Crumble
Christina / Buffy and George – Deep Dish Apple Pie
I wrapped up Pie Week with a fun twist on the typical berry pie – Very Berry Cherry Pie
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