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Tom’s Cheery Cherry Cherry Berry Pie

This very cherry recipe comes from the one and only Linda Hundt of Sweetie-licious Bakery & Cafe.

Ingredients

Flaky Classic Pie Crust
  • 1 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon. sugar
  • 1/2 cup Crisco butter-flavored shortening, refrigerated OR 1/3 cup shortening plus 3 tablespoons butter, ice cold and cut into small chunks
  • 5 1/12 tablespoons ice water
Sweetie-licious Crumb Topping
  • 2/3 cup flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
Filling
  • 6 cups Montmorency tart cherries, frozen
  • 1/4 cup dried Michigan cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon almond extract
  • 1 teaspoon lemon juice, fresh squeezed
  • 1/2 teaspoon orange zest
  • 2 1/2 cup fresh or frozen blueberries

Preparation

Pie Crust

  • Mix all of the above ingredients, except the water, in a stand mixer using the paddle attachment on medium speed swiftly until the crust appears pea-like.
  • Carefully sprinkle the ice cold water in the crust 1 tablespoon at a time, using approximately 5 1/2 tablespoons. Mix with a fork until the dough starts to become moistened and just gathers together.
  • Pat into a disk, wrap, and refrigerate for at least 30 minutes.
  • Roll the crust out on a floured surface and place into a 9-inch pan. Shape and crimp the crust. Crusts don’t have to roll out perfectly; just crimp over any imperfections!
  • Freeze.

Crumb Topping

  • Mix all of the ingredients together in a stand mixer using the paddle attachment until the butter is combined and the texture is fine.

Filling

  • Preheat the oven to 375.
  • In a medium saucepan, combine the frozen cherries, dried cherries, sugar and cornstarch. Stir constantly on medium-high heat until boiling.
  • Boil for 1 minute, stirring constantly, until thickened.
  • Remove from the heat and add the almond extract, lemon juice, and orange zest.
  • Pour the frozen blueberries on the bottom of a frozen pie crust. Top with the cooked fruit filling, and cover completely with Crumb Topping.
  • Bake for an hour or more until the pie filling bubbles over.
  • Cool on a rack and keep at room temperature.