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preparation
preparation Time30 mins
cook Time
90 mins
servings
10
calories
532 per serving
ingredients
- 2 cup all-purpose flour, Southside Pie Dough
- 1 tablespoons sugar, Southside Pie Dough
- tablespoons fine sea salt, Southside Pie Dough
- 6 ounces unsalted butter, chilled, Southside Pie Dough
- 1/4 cup shortening, chilled, Southside Pie Dough
- 7/12 cup cold water, Southside Pie Dough
- 1-1/2 pounds door county cherries, pitted, Filling
- 1-1/2 pounds fresh blueberries, Filling
- 1-1/2 pounds fresh raspberries, Filling
- 1/3 cup all-purpose flour, Filling
- 1-1/4 cup sugar, Filling
- 1 teaspoons cinnamon, Filling
- 1/4 teaspoons fine sea salt, Filling
- 1/2 tablespoons unsalted butter, cut into small pieces, Filling
- heavy whipping cream, For Garnish
- sugar, For Garnish
directions
Step 1: Southside Pie Dough
Put flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Cut butter and shortening into small pieces and add to processor.
Step 2: Southside Pie Dough
Pulse mixture until crumbly and butter is in small pieces throughout the flour. Working quickly, start processor and add cold water until the mixture just forms a ball.
Step 3: Southside Pie Dough
Turn out dough onto a work surface and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.
Notes:
This dough may be frozen up to 6 months. Thaw in refrigerator 24 hours before use.
Step 1: Filling
Toss cherries/berries, flour, sugar (vary amount depending on taste of fruit), cinnamon and salt in a large bowl to mix. Let sit while rolling dough.
Step 4: Southside Pie Dough
Divide chilled dough into 2 unequal parts (about 2/3 for bottom crust and 1/3 for the top). Place the smaller portion of dough in the refrigerator.
Step 5: Southside Pie Dough
Lightly dust a clean surface with flour and roll out bottom crust to 1/8" thick, being certain to lift and turn the dough occasionally to ensure it does not stick.
Step 6: Southside Pie Dough
Roll dough onto rolling pin, lift, and place into 9" ceramic pie dish. Gently push the dough to fit the pie dish, allowing excess to hang.
Step 1: Pie Assembly
Add filling to the pie crust. Sprinkle pieces of butter on top of the filling.
Step 2: Pie Assembly
Remove smaller portion of dough from the refrigerator and roll into a 1/8" circle. Insert a knife in several places through the top crust to create vents.
Step 3: Pie Assembly
Place top portion of dough over filling and trim excess crust, leaving about 1" excess. Close crust by folding over and pinching excess or using a fork to crimp.
Step 4: Pie Assembly
Brush top of pie with heavy cream and sprinkle generously with sugar.
Baking:
Place the pie on a baking sheet covered in parchment and bake until filling is bubbly in the center, apples are tender, and top crust is golden brown, about 1 - 1-1/2 hours. Allow pie to cool before cutting and serving.