Blackberry-Cherry Pie

Blackberry Cherry Pie

I have a co-worker who has been an immense help of late. But when I tried to make him a pie to show my gratitude, I had forgotten to add a binder of some sort. I vowed to try new recipes and make sure that there was a recipe that was both edible and able to stand the scrutiny of people outside of my own circle. Of course I would have to make a “test” pie, before actually making the one meant for my co-worker. We in the Software QA biz call this “establishing a baseline”.

Here is the result of my test pie. As you can see, it came out very well. It’s sweet, to be sure, but ice cream or whipped cream (shown here) will cut into that very nicely. This is a great summertime pie.

  • 2 9 1/2″ pie crusts (I recommend Barbara’s, which I used here)
  • 1/2 lb black cherries (de-stemmed and pitted)
  • 1/2 lb bing cherries (also de-stemmed and pitted)
  • 1 lb fresh blackberries
  • 1/2 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • grated zest from 1/2 lemon
  • 3 tablespoons corn starch

Prepare the pie crusts. Fit one into a 9 inch pie tin. Set the other on wax paper. Refrigerate both for at least 15 minutes.

Pre-heat your oven to 400 degrees F.

In a large mixing bowl, combine cherries, blackberries, sugar, vanilla, lemon zest, and corn starch. Fold in carefully but thoroughly. Set aside and allow to macerate for ten minutes. (the sugars will draw out a fair amount of moisture from the fruit). Bring out both pie crusts. With a slotted spoon, transfer fruit into pie crust. When full, top the pie with the second crust and press together with the bottom crust. Trim the excess pastry dough and poke several steam vents.

NOTE: At this point, I brushed some cream ontop of the pie and sprinkled some flavored sugar on as well. This was my own preference and is not needed to complete the pie. Some might suggest brushing the top of the pie with an egg white wash. Your mileage may vary.

Place pie in center of the oven and bake for 30 minutes. Lower the temperature of the oven to 375 degrees F, and rotate the pie 180 degrees. Continue to bake until the top is golden brown and juices start to bubble and steam out of the vents (approximately 30-35 minutes).

Remove from oven and allow to cool for at least one hour before serving.

Serves 8


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