Double Crust Cherry Berry Pie

Name: Double Crust Cherry Berry Pie
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups halved and pitted sweet red cherries; 2 cups (1 pint) fresh blueberries; 1 cup whole cranberries, at room tempreature; 2/3 cup plus 2 tablespoons sugar, divided, plus extra for sprinkling; 1 tablespoon lemon juice; grated zest of 1/2 orange; 3 tablespoons cornstarch; milk, for glaze

3 steps

Cook:30min

The next time you find half a bag of frozen cranberries in your freezer, reach for this recipe. The cranberries hit a pleasing tart note in an otherwise sweet pie. A VOTE FOR FROZEN: In the dead of winter, when you're craving a reminder of summer, use bagged frozen fruit. Of course, it doesn't have that just picked, ripe flavor, but here's how to fix that. Measure the fruit, let it come to room temperature, then sugar it lightly and let it juice. This well help to bring out the flavor.

Updated at: Sun, 28 Apr 2024 21:15:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories131.7 kcal (7%)

Total Fat0.4 g (1%)

Carbs33 g (13%)

Sugars26.2 g (29%)

Protein1 g (2%)

Sodium3.5 mg (0%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupssweet red cherries

halved and pitted

2 cupsfresh blueberries

1 cupwhole cranberries

at room tempreature

⅔ cupsugar

divided, plus extra for sprinkling

1 tablespoonlemon juice

0.5orange

grated zest of

3 tablespoonscornstarch

milk

for glaze

Instructions

For Crust

Step 1

I recommend using a double batch of Flakiest Pie Pastry. (https://app.samsungfood.com/recipes/107018d6ef4a9de7ff28b517d9490f17d23) Roll one batch of the pastry into a 13 inch circle and line a 9/12 inch deep pie plate with it, letting the excess dough drape over the edge. Refrigerate the pie shell while making the filling

For Filling

Step 2

Combine the cherries, blueberries, cranberries, 2/3 cup of sugar, lemon juice, and grated orange zest in a large bowl. Mix well. Set aside for 15 minutes, stirring several times. Mix the 2 tablespoons of sugar and the cornstarch in a small bowl. Add to the fruit and mix well. Set aside.

Step 3

Preheat the oven to 400 F. Roll the remaining chilled pastry into an 11 inch circle. Scrape the filling into the bottom pie shell and smooth with a spoon. Lightly moisten the rim of the pie shell. Place the rolled dough over the top of the filling and press the top and bottom shells together at the edge. Trim the dough flush with the edge of the pan. Press on the rim with the tines of a fork to make a crimped edge. With the fork, poke the top of the piecrust several times to make steam vents. Brush the top of the pie lightly with milk and sprinkle with sugar. Bake on the center oven rack for 30 minutes. Reduce the heat to 375 F and rotate the pie 180 degrees. Bake for 30 to 35 minutes ore, until any visible juices bubble thickly. Transfer the pie to a rack and cool at least 2 hours before serving.