I like this easy pie recipe using cherries and blueberries. It’s delicious but it’s also satisfying and filling in the “leave room for dessert” way that airier pies can’t match. Whether it’s the bulk or fiber of the fruit or their natural sweetness or something else, I don’t know.
It’s the second time I’ve made it. The first time I make a recipe I follow it exactly, except for things like optionals or garnishes I don’t have. I had two reservations about this recipe. I feared I’d taste the flour but I don’t and the pie sets up nicely. I also worried that the time and temperature were too long and too high and on that point, I was right.
The original specified an hour at 375F/190C. When I checked it for browning after 25 minutes, it already needed a pie crust shield for the edges and was cooking quickly. I lowered the temp and gave it only another 20 minutes –- that’s when my nose alerted me — and that proved to be fine. The cherries were not mushy, neither were the blueberries. Your oven might vary from mine and probably does, so let your eyes and nose guide you.
In the end, you’ll have a good pie that’s not loaded with sugar. I used slightly less this time because I had ultra-sweet yellow Rainier cherries; with Bings I used the full amount.
Cherry and Blueberry Pie
Adadpted from Allrecipes.com
Double crust for a 9” pie (see notes)
1 1/4 cups/250g white sugar
1/4 cup/30g all-purpose flour
1 tablespoon ground cinnamon
2 cups/10 oz/300g cherries, stemmed and pitted
2 cups/9 oz/270g (1 dry pint) blueberries, rinsed and drained
1/2 teaspoon lemon juice
1 tablespoon butter
Set a rack in the middle of the oven and preheat to 375F/190C/Gas 5.
Line a regular pie plate with the bottom crust and refrigerate while preparing the filling.
In a large bowl, mix together the sugar, flour and cinnamon. Add the fruit and lemon juice and stir well.
Transfer to the pie plate and dot with the 1 TB of butter. Cover with the top crust, flute the edges as desired and cut slits into the top.
Bake for 25 minutes. Reduce heat to 350 degrees, shielding edges of crust if necessary with foil or a pie shield. Bake for another 20 – 30 minutes until nicely browned and bubbly.
Original baking instructions: One hour at 375/190.
Transfer to a rack to cool completely, several hours, before cutting.
Ella’s Notes: I made this with the Classic Crisco Pie Crust. I’ve also posted recipes to make pie crust with a stand mixer and in a food processor. The latter is good with part butter and the recipe is in a post about Crisco and trans fat. The Classic Crisco works well in a processor too — all pastries do — and that’s how I make mine.
Related posts on From Scratch:
Chill. And Other Pie Crust Tips
Flours, Water and Pie Crusts
The Cost of Convenience (pie crusts)
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{ 2 comments… read them below or add one }
That looks irresistible!
Nate´s last blog ..Ahi Limu Poke
Thanks, Nate! It’s really delicious and if it were any easier it would make itself.