Lovin’ Fresh is a series of recipes designed to showcase produce gathered from local farms or grown in my own garden.
Hurry! It’s almost over! Like any good thing, the blueberry season is all too short, and the smart cook embraces it for all its worth while it’s here. The same could be said about the sour cherry season, but, frankly, I’m really only in this (“this” being the making and eating of Berry Cherry Pie) for the blueberries.
We’ve all heard by now about the magically antioxidant powers of these little blue fruits. That’s all very well and good, but I think there’s a far greater power that they hold. Picking the blueberries yourself, popping three in your mouth for every one that goes in the pail, is far more therapeutic than just about any mental health treatment on the market today. If you haven’t already, try it and you’ll immediately know what I mean.
I emphasis picking them yourself because berries that have been shipped across the country or perhaps even the ocean just aren’t worth their price. Instead, pack the kids in the car or, better yet, on the bikes and visit a local farm or farmers market to gather the last blue jewels of the season. No matter how you decide to use them, eating them all up will no doubt be easy as pie!
BERRY CHERRY PIE
Adapted from The Practical Encyclopedia of Baking
2 C. pitted sour cherries
2 C. blueberries, rinsed and drained
1/2 C. white sugar
1/2 C. raw sugar
1/3 C. all-purpose flour
1 t. ground cinnamon
1 t. freshly grated nutmeg
1/2 t. lemon juice
1 T. butter
2 C. flour
1 t. salt
10 T. cold butter, cubed
¼ – ½ C. ice water
milk for glazing
For the crust, sift the flour and salt into a large bowl. Add the butter and cut in with a pastry cutter or fork until the mixture resembles a coarse crumb. Add just enough water to bind the dough, being careful not to overwork the dough. Gather the dough into two balls and wrap in wax paper or plastic wrap. Chill for at least 20 minutes.
Meanwhile, make the filling by mixing sugar, flour, nutmeg and cinnamon in large bowl. Add fruit and lemon juice and stir well.
On a lightly floured surface, roll out the dough balls to a thickness of about 1/8 inch. Roll the dough around the rolling pin and transfer to a 9 inch pie pan. Trim the edge to leave about a ½ inch overhang.
Pour the prepared filling into the unbaked pie shell. Dot with the butter. Cover with the top crust and flute the edges. Cut small slits or cut shapes in the top as desired. Glaze with milk and sprinkle with granulated sugar. Place on a baking sheet (to catch any bubbling over).
Bake at 375 F for 1 hour or until golden. Allow to cool before slicing.
(serves 8 )