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.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
170 per serving
- 1/2 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
- 1/4 cup quick-cooking tapioca, Fruit Filling
- cup salt, Fruit Filling
- 2 cup pitted sweet cherries, Fruit Filling
- 3 cup raspberries (3/4 lb), Fruit Filling
- 1/2 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.