Double Cherry Berry Pie mingles both sweet and tart cherries with wild blueberries and strawberries to give this pie a show stopping flavor that is destined to become a family favorite.
Happy Pi Day, Friends! I realize that National Pie Day was last month, but this Pie Girl will use any excuse to play with pie dough and bake a pie. Have you tried my No Excuses Pie Dough yet? You really should because it comes together in less than 5 minutes in a food processor, and is a dream to work with! I couldn’t create pretty pie designs without this all-butter pie dough. Believe me…I’ve tried other variations and none of them work as well as the straight up butter variety.
Now back to Pi Day. Being that it’s March 14th and the first few digits of the mathematical constant π are 3.14, it’s officially National Pi Day. I was reminded of this fact over the weekend when I noticed that a couple of my boys had started to numerically write out pi on our chalkboard wall. I love how much of each boy’s personality shines through their handwriting. So pi written on the wall made me think that pie should be in the oven, because well…PIE.
Then I took another gander and realized that if I were to round pi (3.14159…), I would get 3.1416, which= is today’s date!
March 14,2016 = 3/14/16
Ergo, it’s Perfect Pi Day!!
Well, that’s the best excuse if ever I’ve heard one for baking a pretty rose bouquet on top of a Double Cherry Berry Pie. Since the snow has mostly melted here in northern Michigan, I’ve been relishing in the spring-like weather. Logic tells me that it will snow again, and yet I keep watch in eager anticipation for the first blooms of spring to make an appearance. We usually can’t expect to see bulbs poking through the ground until late April or early May! So why not adorn a fruity pie with the flowers of spring while waiting?
Double Cherry Berry Pie filling blends both sweet and tart cherries with wild blueberries and strawberries to give this pie a show stopping flavor that is destined to become a family favorite. Best of all, the recipe calls for frozen fruit, so you can enjoy a Double Berry Cherry Pie in any season. The pastry roses are fairly easy to create, as illustrated in the large collage at the end of this post. I do recommend freezing the roses or any decorative cut-outs for at least an hour before arranging them on the pie crust prior to baking. A simple egg wash works as the glue to hold the roses in place, as well as giving a nice sheen to the top crust.
While the pie is absolutely stunning with the extra adornment of roses on the lattice crust, please don’t feel obligated to fancy-up the top with decorations. A simple lattice or vented crust will do nicely. The Double Cherry Berry Pie filling has a nice balance of sweetness and tang with the variety of fruits that are sure to become a family favorite.
Kirsten Kubert
Yields 8
Double Cherry Berry Pie mingles both sweet and tart cherries with wild blueberries and strawberries to give this pie a show stopping flavor that is destined to become a family favorite.
1 hr, 30 Prep Time
1 hrCook Time
2 hr, 30 Total Time
Save RecipeIngredients
- For the Pastry:
- One recipe No Excuses Pie Dough , or enough of your favorite all butter pie pastry for a double crust, 9-inch pie
- For the Filling:
- 2 C. tart cherries, frozen (unsweetened, do not thaw)
- 2 C. sweet cherries, frozen (unsweetened, do not thaw)
- 1 C. wild blueberries cherries, frozen (unsweetened, do not thaw)
- 1 C. strawberries, frozen (unsweetened, do not thaw)
- 2/3 C. granulated sugar
- 1/4 C. cornstarch
- 1/8 tsp. salt
- 1 Tbs. fresh lemon juice (1/2 of a one small lemon)
- For Sealing and Topping:
- 1 large egg
- 1 Tbs. water
Instructions
- Prepare the No Excuses Pie Dough according to directions. While pastry disks are chilling, prepare the pie filling.
- Measure the frozen fruit into a large bowl, stirring to combine. Whisk the sugar, cornstarch, and salt together in a small bowl to combine; pour the sugar mixture over the fruit. Stir the fruit until evenly coated with the sugar mixture. Sprinkle the freshly squeezed lemon juice the over coated fruit. Stir the fruit again to distribute the juice; set fruit aside for 20 minutes to soften and macerate in the juices and sugar mixture.
- Whisk the egg with water to make an egg wash.
- While the filling has rested, 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 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 425 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 25 minutes. Reduce the heat to 375 degree F and continue baking for 30 to 35 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.
Notes
I do recommend freezing the roses or any decorative cut-outs for at least an hour before arranging them on the pie crust prior to baking. A simple egg wash works as the glue to hold the roses in place, as well as giving a nice sheen to the top crust.
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