Summer Berry + Cherry Pie

There’s no denying I have quite a love for making pie, and well enjoying it too, especially at a summer outdoor gathering. I first became inspired for this pie when I picked up fresh juicy cherries at the market, and combined them with berries and oats for a late-night treat. One of the best parts of summer is the abundance of these little gems, and I jump at any opportunity I have to bake with them. The beauty of pie is that its simplicity allows the focus to be on the flavors from the main ingredient. Tart cherries are sweetened by mounds of blueberries, blackberries and raspberries.

This pie was already patriotic on its own, the red and blue fruits create a festive top for 4th of July. Topped with ice cream or greek yogurt, served warm or cold, this is the perfect dessert to enjoy on a carefree summer night.

Summer Cherry Berry Pie

Ingredients {Makes one 9″ pie}

Double recipe – Your Favorite Pie Dough

1/2 cup – Organic Cane Sugar

1/4 cup – Dark Brown Sugar {packed}

3 tablespoons – Cornstarch

1/2 teaspoon – Salt 

2 tablespoons {about 1} – Fresh Lemon Juice

4 cups – Fresh Tart Red Cherries {Pitted & halved}

2 cups – Blueberries, Strawberries & Raspberries {substitute for berries you enjoy} 

1 – Egg {whisked with 1 teaspoon milk}

Raw or Turbinado Sugar, for sprinkling

Recipe

Pre-heat oven to 425F degrees. On a lightly floured surface, roll the pie dough to 2 to 3″ larger than your pie plate. Fit the dough into the pan, removing excess dough from the edges, and chill. Roll the other piece of dough to 1/4″ thickness, and cut 3/4″ strips. Place onto a parchment lined baking sheet, and chill.

For the filling, peel and shred the apple finely, then place into a large bowl with the berries, cherries, lemon juice, sugars, cornstarch and salt. Stir until well combined, while crushing some of the berries. Pour the filling, including the juices, into the chilled pie shell, and weave strips over fruit mixture in a lattice pattern. Chill pie for a few minutes, just to set filling.

Brush top with beaten egg, and sprinkle with raw sugar. Place onto a parchment lined baking sheet, and bake until dough starts to get color {about 20 to 25 minutes}. Reduce oven to 375F degrees, and continue to bake pie until deep golden brown and juices bubble {additional 30 to 35 minutes}. Place foil on edges if they become too dark too quickly.

Allow to cool completely. Serve warm or at room temperature. Refrigerate for up to 4 days.