Cherry Pie Recipe with Mixed Berries
I have a vision for me and my children.
Part of that vision is making pies starting with this Berry and Cherry Pie Recipe.
I imagine (if I have a girl) going to a farmers market or a farm, picking fresh fruit around fruit picking time, having awesome conversation about life and boys, coming home, and making a pie together. I know that seems like something out of a Christmas Hallmark Movie, but it is the truth. Some of my most treasured memories consists of me being in the kitchen with my grandmother watching her make biscuits with a little flour, baking powder, and water (at least that is all I remember). I thought she was some sort of genius. I also remember watching my mom make baked goods around Christmas time and thinking that she must be the best baker in the whole world! I want to keep the tradition going by having my children join in on making certain dishes. Especially pies!
There is something nostalgic about this Mixed Berry and Cherry Pie Recipe. Rolling out the dough, preparing the fruit, and pinching the edges of the pie crust creates a pretty awesome spiritual experience if you ask me. I so want that for my kids! I think kids don’t really spend a lot of time in the kitchen with their parents or loved ones. I think having your kids in the kitchen and preparing food can teach them how to cook (duh), how to appreciate fruits and vegetables, and give them some excitement about eating and cooking! And you never know what you could awaken within the little munchkins. I’m just saying, your kid could end up on Chopped Junior or Master Chef Junior. I feel that we should expose them to as many activities as possible to stimulate excitement for life! Don’t you agree?
Creating this Mixed Berry and Cherry Pie Recipe made me happy!
Don’t you just see the love?!
I don’t have a Mixed Berry and Cherry Pie recipe on my blog before. Nope never! I was in a pie making mood one day and decided to give it a shot. It was a sunny, fall, Sunday in October. To me, it seemed like the best day to make a pie! The entire time I was making this pie I was imagining my little tike next to me (no I’m not pregnant) pinching the edges of the pie, rolling out the dough, and preparing the fruit.
- 2 c. flour
- 1 tbsp. sugar
- ½ tsp. salt
- 1 stick unsalted butter, chilled
- ¼ c. shortening, chilled
- ⅓ c. cold water
- 2 lbs. Frozen Cherry Mixed Fruit
- 1 tsp. lemon zest
- 1 tbsp. lemon juice
- 1 c. sugar
- 3 tbsp. cornstarch
- 2tbsp. water
- 1 egg
- 1 tbsp. water
- In a medium bowl, stir together the flour, sugar, and salt. Cut in the butter and shortening. Mix with a fork or pastry cutter until pieces are pea size.
- Sprinkle with cold water and quickly use your hands to form the dough into a ball of dough. Wrap with plastic wrap and place inside the refrigerator for 30 minutes or longer. Remove from the refrigerator and place on kitchen countertop sprinkled with flour for about 10 minutes so the dough can loosen to make it easier to work with.
- Take about ⅓ of the dough and set to the side. Roll the rest of the dough out starting from the center to the edges. Roll out to about a 12 inch circle. Ease the flatten pie dough into a deep 9 inch pie dish. Trim the edges around the pie dish taking the excess dough and joining it with the reserved dough. Set the pie dough in the refrigerator until ready to use. If ready, pour in the cooled pie filling.
- In a medium sauce pan, add the frozen fruit and turn on low to medium heat. Add the lemon zest, sugar, and water. The berries will cook down and release its natural liquid. This should take about 10 minutes. Once the berries are no longer frozen and bubbling, in a small glass add the cornstarch and 2 tbsp. of water and mix to dissolve the cornstarch. Pour into the berry mixture and turn down to low and allow to simmer for 5 minutes. Completely remove from heat and allow to cool completely.
- Once the mixture is cool, pour into the baking dish. Roll out the rest of the dough into a circle, cut into desired strips using a pizza cutter, and finally lay the strips horizontally and vertically overlapping each strip for a chalice pie effect. You can make the strips as big or as small as you would like. Brush the edges and dough with egg wash (whisk the egg and 1 tbsp. water) and sprinkle with course sugar. Bake for 40-45 minutes in a preheated oven on 350 Degrees. Cool on wire rack for 2 hours before serving.