This is officially my new favorite pie flavor. I have a bit of a penchant for mixing fruits in my pies, in part because I think the result is a more complex flavor. Also, I must confess, I keep buying rather expensive fruit at the Penn Quarter and Mt. Pleasant farmers’ markets, and I get greedy and buy a pint here and a quart there of every berry they have. I initially planned to make a cherry pie, but I didn’t have enough cherries, so I frantically threw in some blueberries. It’s actually a great combination–when cooked, both fruits have a really bold flavor, but the blueberries help balance out the tartness of the cherries. Sour cherry season is short, so take advantage of it!
Sour cherry blueberry pie
I actually tried using a sweet tart dough instead of my usual all butter crust recipe, with mixed success. The sweetness pairs well with the tart fruit, but the tart dough is very soft and difficult to roll. When I first put the pie in the oven, the temperature was too hot, and the crust started to melt off the pie plate. In the future, I will go back to my standby recipe and just double the sugar.
- 1 quart sour cherries, pitted (Don’t have a cherry pitter? Use Smitten Kitchen’s needlenose pliers method. I like to insert the tip of the pliers into the top of the cherry–where the stem attaches–grab on to the pit, and pull straight up.)
- 2 quarts blueberries
- 1/4 cup sugar
- 4 tbsp corn starch
- 1 tsp almond extract
1. Make dough according to recipe. Wrap in plastic and refrigerate at least 20 minutes.
2. Toss fruit with sugar, starch, and extract.
3. Roll out one half of the dough. For dough rolling tips (aka my mess-free Saran Wrap rolling method), go here. Place dough into the bottom of a 9″ pie plate and gently press into the sides. Brush the bottom with a little bit of beaten egg.
4. Pour fruit into the crust, mounding in the center. Roll out the second half of the dough. If you want, you can get fancy with lattice or some cookie cutter shapes. Or just cut a few slits with a knife to allow the steam to vent. Lay dough over the fruit. Trim any excess from the edges (a scissors is great for this) and gently seal the edges with your fingers or with the tines of a fork.
5. Brush the top of the pie with the remaining beaten egg. Sprinkle with sugar. If you are using the traditional butter crust, bake in a 375 oven for 45 minutes to an hour. If you are using the tart dough, bake at 325 for an hour and ten minutes.