Cherry Berry Pie
If using frozen berries as I did, allow an extra 15 minutes for the pie to bake, for a total of 55 minutes once reducing the temperature to 350ºF (180ºC).
- 4 cups (1.25 kilos) pitted cherries & mixed berries
- ¾ cup (150 grams) granulated natural cane sugar
- Freshly squeezed juice of 1 lemon
- ¼ cup (37 grams) flour
- One recipe for Foolproof Piecrust (recipe here)
- 1 egg, lightly beaten with a splash of milk or cream
- Preheat the oven to 425ºF (220ºC), with the rack adjusted to the lower middle setting.
- Add the cherries & berries, sugar, lemon juice, and flour to a deep bowl. Stir until well combined. Set aside.
- Roll one piecrust out into a 10-inch circle. Gently press it into a 9-inch pie plate (not deep dish).
- Spoon the filling into the piecrust.
- Roll the remaining crust into a 9-inch circle. Drape it over the filling. Use a scissor to trim the edges, if needed. Pinch the seams of the top and bottom crusts together to seal them. Crimp the crust into a design, or press the edges with the back of fork.
- Brush the top with the egg mixture. Using a sharp paring knife, make a few slits in the top to create air vents so the pie can “breathe” as it bakes.
- Bake for 15 minutes, then reduce oven temperature to 350ºF (180ºC). Bake for 35 to 40 minutes more, or until the crust is golden, and juices are bubbling from the filling. Let cool at least 2 hours before slicing.