cherry berry pie

Baking pies not  a typical mid summer recipe, maybe if your up late at night or have a cooler day in the forecast.

Adapted from Step by Step, Good Housekeeping, making a cooked fruit pie filling. (Not canned !)

Roll out your favorite double crust recipe, here we have these zippered circular bags (2 sizes, one for the bottom crust and a smaller one for the top), that you put the chilled dough in and then roll it, you could use plastic wrap as an alternative.

Let’s see… about 2 lbs. of cherries, (frozen) and 1 lb. of hand picked raspberries from the garden. I weighed out the cherries and let them thaw in the fridge overnight.

The frozen cherries were a blend of dark cherries and light sweet cherries, 3 lb bag , Wymans.

Drain the fruit and reserve 1 cup of the liquid, as it turned out, I only got about one cup from the drained fruit, the cherries were previously defrosted and the raspberries were recently hand picked.

 

Combine about 3/4 cup sugar, sweetened to your preference, and 1/3 cup cornstarch, with a dash of salt,  I would have upped the cornstarch as I like the pie sauce thick.

Stir and bring the mix slowly to a boil and simmer several minutes to incorporate the cornstarch. Remove from heat, Now your supposed to add additional sugar (skipped),and  butter to the sauce with the drained berry mixture.

Having the prepared pasty ready fill the pie, your supposed to cut the remaining dough and lattice it on top, no I didn’t do that.

As a traditional pie, I topped it with the remaining full crust, brushed with cream.

Vents were cut in the top…..

….and bake this bad boy at 375 degrees for 25 minutes with some type of and edge guard on the crust. We have one of those aluminum rings, remove and bake for an additional 25 minutes or till brown and bubbly. Not something you typically do on a hot summer day…

Cool it off… the filling was still a bit runny for my liking so the pie was refrigerated and it firmed it up when at fridge temperature.

Some like it a bit on the tart side , I’ll agree,  so a side of vanilla chocolate swirl ice cream goes on the side , or atop if you wish…

One of the few times I’ve had homemade ice cream to accompany a slice of pie… That’s another post…