Kenmore Family Favorite Fruit Pies entry by Michelle Papala, Wisconsin State Fair

October 9, 2013 by Kenmore

My inspiration for my Bountiful Berry Cherry Pie comes from memories of my childhood. Along with my family of 2 sisters & parents, another important, almost family-like member that came into bloom in the summer was our cherry tree. My sisters & I nicknamed Cheryl. Every year "Cheryl" would bear fruit by the barrels. After picking the cherries I loved helping my mom make all sorts of desserts with them. Our favorite was always the classic homemade cherry pie. After a few extra fruit producing yrs, where we had frozen cherries on hand year round, the classic cherry pie we all loved got a bit tiring. We then came up with this delicious berry cherry pie. We put each of our favorite fruits together to create the blend of raspberries, blueberries, & cherries into our pie. Using a recipe our grandma always used for pie crusts, a new Papala original recipe was born. This pie always turned a normal day into a day full of watering mouths & happy tummies.


preparation time
210 mins

cook time




0.5 cup all-purpose flour Pie Crust

2 teaspoons salt Pie Crust

14 tablespoons unsalted butter, cut into 1/2 inch cubes: 9 Tbsp frozen, 5 Tbsp chilled Pie Crust

2 tablespoons red wine vinegar mixed with 6 Tbsp ice water Pie Crust

1 cup sugar Fruit Filling

1 teaspoons sugar (plus some for sprinkling) Fruit Filling

0.25 cup quick-cooking tapioca Fruit Filling

2 cup pitted sweet cherries Fruit Filling

3 cup raspberries (3/4 lb) Fruit Filling

0.5 cup blueberries (1/2 lb) Fruit Filling

1 teaspoons flour Fruit Filling

2 tablespoons heavy cream Fruit Filling


Step 1: Pie Crust

In a food processor, pulse the frozen flour and salt. Add the 5 Tbsp of chilled butter and pulse until it's the size of small peas.

Step 2: Pie Crust

Add the 9 Tbsp frozen butter and pulse until it's the size of small peas.

Step 3: Pie Crust

Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together.

Step 4: Pie Crust

Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.

Step 5: Pie Crust

On a lightly floured surface, roll out 1 disk of dough to 12 inch round, 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.

Step 1: Fruit Filling

In a small bowl, whisk 1 cup of sugar with the tapioca and salt.

Step 2: Fruit Filling

In another bowl, toss the cherries, raspberries and blueberries together. Sprinkle with the sugar mixture and toss gently.

Step 1: Pie Assembly

Mix the flour and the remaining 1 tsp of sugar. Sprinkle in the crust; tap out the excess.

Step 2: Pie Assembly

Spoon the fruit filling into the crust.

Step 3: Pie Assembly

Using a pastry wheel, cut the remaining dough into 3/4 inch wide strips. Arrange the strips across the pie in a lattice pattern.

Step 4: Pie Assembly

Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.

Step 5: Pie Assembly

Preheat the oven to 400F. Brush the cream over the lattice crust and rim. Sprinkle with sugar.

Step 6: Pie Assembly

Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking.

Step 7: Pie Assembly

Let cool on a rack until warm before serving.


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