Berry Cherry Pie
A pie full of fresh berries and cherries perfect for summertime.
Servings: 8
Ingredients
- pie dough (2 sheets)
- 2 pounds of fresh berries and cherries
- 1 cup of granulated sugar
- 2 tablespoons of orange juice
- 1/4 cup of cornstarch
- 2 tablespoons of butter
- 1 egg, whisked
- 2 tablespoons of course sugar (optional)
Instructions
Prepare the filling...
- Preheat your oven to 400 degrees
- Add the berries, a cup of granulated sugar and 1 tablespoons of orange juice into a saucepan over medium heat and bring to a simmer
- Simmer until the berries have softened and released their juices (7-8 minutes)
- Ladle some of the berry juices into a small dish and whisk in 1/4 cup of cornstarch until smooth
- Stir the cornstarch mixture into the saucepan and simmer for another 4-5 minutes
- Transfer the berries off of the heat and let cool
Prepare the pie crust...
- Roll your pie dough out until uniformly thin and about 2 inches larger than your pie dish
- Transfer the pie dough into a generously greased pie dish
- If adding a top layer of dough, prepare the dough by rolling out and cutting into your desired shape
Assemble the pie...
- Spread the cooled filling over the pie dough base and top as desired
- Brush the dough with a whisked egg
- Sprinkle the egg wash with course sugar, if desired
- Bake in a 400 degree oven for 40-45 minutes (cover lightly with foil if the dough begins to brown too much)
- Allow the pie to cool completely before slicing (4 hours or more)