I’m crazy about anything with cherries. Their vibrant appearance and luscious, juicy flavor are irresistible. While I adore a classic sour cherry pie, I want to introduce you to a delicious alternative: Sweet Cherry and Blueberry Pie. This recipe is perfect for using up cherries that are a bit over-ripe and on the brink of going bad, and it is a scrumptious mix of fruit.
A Unique Blend of Textures
What makes this pie truly special is the wonderful contrast in texture. When cooked, blueberries completely lose their shape, creating a rich, jam-like consistency. In contrast, cherries soften while baking but remain slightly firm, offering a delightful bite. The optional addition of wine enhances the complexity of flavors
The Goodness of Blueberries and Cherries in Every Slice
While fruit pies may not be considered “health food,” they still offer the nutritional benefits of blueberries and cherries. I’m a big believer in balance and moderation where diet is concerned, and enjoying a slice of pie occasionally is just fine and good for the soul. However, I recommend using organic fruit, as berries are among the produce most heavily treated with pesticides.
The Goodness of Blueberries and Cherries
Blueberries:
- Rich in Antioxidants: Blueberries contain antioxidants, particularly anthocyanins, which help protect your cells from damage.
- Brain Health: Studies suggest that blueberries can improve memory and cognitive function.
- Heart Health: Blueberries help reduce blood pressure and lower cholesterol levels, improving overall heart health.
- Anti-Inflammatory: The anti-inflammatory properties of blueberries can help reduce inflammation in the body.
Cherries:
- Anti-Inflammatory Properties: Cherries contain anthocyanins and cyanidin, which have potent anti-inflammatory effects.
- Sleep Aid: Cherries are a natural source of melatonin, which can help regulate sleep patterns.
- Rich in Vitamins and Minerals: Cherries are a good source of vitamin C, potassium, and fiber, which support overall health.
- Muscle Recovery: The anti-inflammatory and antioxidant properties of cherries can aid in muscle recovery after exercise.
A Feast for the Senses
This Sweet Cherry and Blueberry Pie is a feast for the taste buds and a treat for the eyes. Whether hosting a summer gathering or simply indulging in a personal dessert craving, this pie will surely impress. Serve it warm with a scoop of vanilla ice cream, or enjoy it chilled—either way, it’s delicious.
Sweet Cherry and Blueberry Pie
Ingredients
- 3 cup sweet cherries pitted and halved
- 3 cups blueberries
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup sherry or white wine
- 2 tablespoons unsalted butter cut into bits
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 butter pastry dough
Instructions
- Roll out half the dough to fit it into a 9-inch deep-dish pie plate, approximately 12 inches, and trim the edge, leaving a ½-inch overhang.
- Chill the shell while making the filling.
- In a large bowl toss together the berries, flour, sugar, lemon juice, sherry, nutmeg, and cinnamon until the mixture is well combined.
- Mound the filling in the chilled shell, and dot it with the butter.
- Roll out the remaining dough into a 14-inch round on a lightly floured surface.
- Cut the dough into strips (the width of the strips is a matter of personal preference. Strips anywhere between 1-2 inches in width will work well).
- Brush the edge of the dough in the pie plate with a bit of water or egg wash.
- Attach one strip of dough and then take another and attach it at a right angle to the first strip. Continue with this pattern, alternating directions and lifting every other strip of dough to weave into a lattice pattern.
- When the pie is covered with the lattice, crimp the edges and brush the dough with the egg wash.
- Place the pie on a baking sheet in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 375°F and bake for 45 to 55 minutes more, or until the crust is golden and filling is bubbling.
- Remove from oven and allow to cool on a wire rack.
- Serve warm, room temperature or cold with a scoop of vanilla ice cream or whipped cream.
Butter Pie Crust
Ingredients
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1¾ sticks cold unsalted butter diced
- ½ cup chilled water more or less as needed
- 1 egg yolk for egg wash
- Sugar for sprinkling
Instructions
- In a food processor or by hand, cut together the butter, flour and salt until just barely blended (there should still be small pea size bits of butter in the mix).
- Add the ice water a little at a time, pulsing the processor a few times each time you add the water or tossing with a fork. Only add enough water for the dough to just hold together. It may appear a little lumpy, which is fine.
- Remove the dough and form into a ball, wrap in plastic wrap or wax paper and chill for 30 minutes or so (you can also freeze it at this point for future use).
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