This is the second pi day since Carlee started Cooking With Carlee. I had fully intended on making this pie to celebrate last year but I got sidetracked and did not do it. I was determined to share one of our favorite pies with everyone this year. This recipe was found a long time ago in one of my Taste of Home magazines. It has been made many times for special occasions in our family.
The original recipe calls for frozen raspberries. I always have frozen berry mix in my freezer so I often use that instead. Until I found my new favorite pie crust recipe this was my go to pie crust. It's very easy to make and is a wonderful crust for any pie. I use an unbleached wheat flour. It does change the flavor and texture just a bit.
I whipped up a batch of vanilla ice cream and warmed up the pie to finish off our family dinner this week. Everybody really enjoyed this special dessert. Happy pi(e) day!
MiMi Cherry Berry Pie
For the crust:
3 cups all-purpose flour (I used organic unbleached flour)
2 tsp sugar (I like the extra flavor that raw sugar adds)
1 1/2 tsp salt
1/2 tsp baking powder
1 cup (2 sticks) cold butter cut into small cubes
6 T cold water
1 tsp vinegar
For the filling;
1 1/2 cups sugar
3 T quick cooking tapioca
1 cup fresh or frozen pitted cherries (I use a mix that has sweet and tart cherries)
2 cup of fresh or frozen berries, unsweetened
1 tsp lemon juice
1 T butter for dotting over the filling
- Preheat oven to 375 F.
- In a large bowl, combine sugar and tapioca. Add the cherries, berries and lemon juice. Toss to coat and let stand for 15 minutes while you make the dough.
- In a different bowl, combine the flour, sugar, salt and baking powder. Cut in butter until crumbly.
- Combince the egg, water and vinegar. Slowly add this to the four mixture tossing with a fork until it forms a ball.
- Divide the dough in half.
- Lightly flour your surface and roll out one portion to fit your 9 inch pie plate. Place the pastry in your pie plate and trim even with the edge.
- Spoon filling into the pastry lined pie plate. Dot with the Tablespoon of butter.
- Roll out the remaining pastry to fit on top of the pie plate. Place over the filling. Trim, seal and flue the edges. Cut slits in the pastry.
- Make decorative cutouts from the scraps if you would like. After brushing the cut outs with water place them on top of the pie.
- Loosely cover the edges with foil or a pie shield and place on a pie drip pan and bake at 350 F for 60 to 70 minutes.
- Cool on a wire rack in store in the refrigerator.