Seasons of Baking: Cherry Berry Pie

As strange as it may seem, yes there are baking seasons. Fall brings on the cinnamon and pumpkin. Winter is filled with deep, rich chocolates. And spring is the time we put down our sugar and raise our cups to Splenda to ready for our bikinis. But come summer, we’re ready for tart flavors and desserts that highlight the fresh fruits that are in season.

My grandpa’s favorite pie, and admittedly one of mine too, is Cherry Berry Pie.

This isn’t your ordinary cherry pie. Oh no. Its filled with a thick raspberry reduction and handfuls of tart cherries that make this pie perfectly tart and sweet. And serving it a la mode is a must!

Make this pie for a holiday party or for a summer night and I can promise you there won’t be any leftovers!

To make the Pie:

Prepare pastry for a 2-crust pie; use half to line a deep-dish 9-inch pie plate. It’s important to use a deep dish pie plate because this pie makes a good bit of yummy liquid that overfills a traditional pie pan. But, if you don’t have a deep dish just be sure to hold back some of the liquid, you can jar it and top vanilla sundaes with it on another day :)

Now that we have lined our 9-inch pie plate, stick it in the fridge to wait. It’s time to make the most delectable filling.

First drain the cherries and set them aside. Now drain the raspberries reserving the syrup. (Best method to do this is using a catch bowl and a sieve to hold the berries). Add water to the syrup to make 1 cup in total. *If the raspberries are not frozen in syrup, add 1- 1 ½ tablespoons of tapioca to ensure the pie thickens properly.

Now, combine sugar, cornstarch, salt, & syrup in a pot and cook over low heat until thick and clear. You’ll know its ready when you dip a wooden spoon into the mixture, run your finger down the back, and if the mixture holds the part it’s ready for the next step!

Stir in the cherries and raspberries. Turn off the heat and set the mixture aside to cool. 
*IMPORTANT: if you do not allow the hot syrup to cool before placing in your pie crust it will make your crust soggy and we do NOT like soggy crusts!

While you’re waiting for the pie to cool, this is a great time to ready your top crust. I love making unique pie tops, and I try to change them up every time I bake a pie, I’ll be sure to write a follow up post on how to create different pie topping designs. For this pie you’ll find the lattice top is the most appropriate.

Once cooled, pour the mixture into your pie crust. Brush an egg wash (1 egg & 1 tablespoon water) over the top of the pie and sprinkle with sugar. Bake in a 425 F oven for thirty minutes. I cover the pie edges with foil for the first 20 minutes – so they won’t get too dark.

Let the pie cool completely and serve with a scoop of vanilla ice cream. 

(Recipe on following post)