Monday, April 8, 2013

Cherry ~ Blueberry Pie Recipe

Hello, dear friends!

 I've been making this cherry blueberry pie recipe for a few years now so I thought I'd share it with you today. We had this pie for Easter Sunday and everyone seemed to like it.

 Anyone who truly knows me knows my love for pie. It's hard to say exactly when this passion started. I clearly remember 'helping' my Mom in the kitchen when I was little. I always got to eat the little scraps of pie dough afterwards. I also remember her peach pie being my very favorite and it still is. My older sister became the pie baker later on and I really only baked cookies, brownies, and cake (all made from scratch of course).
 I think it was after the movie 'Waitress' came out in 2007. Shortly after that I discovered Grand Traverse Pie Company and my passion truly began. My pies may not be the prettiest but I sure do love them anyway! I've finally found my go-to pie crust recipe and  I'm loving to mix different fruits together now too. Enjoy!!

Cherry-Blueberry Pie:

Filling ~
1/2 cup sugar
2 TBSP. corn starch
1/4 tsp. ground cinnamon
1 can cherry pie filling
1 1/2 cups frozen blueberries

(Note: The photos are of the recipe doubled)

Garnish ~
1 egg white
1 tsp. water
2 tsp. sugar

1) Make your pie crust (recipe below)

2) Heat oven to 425 degrees. In a large bowl, mix 1/2 cup sugar, the cornstarch, and cinnamon. Stir in pie filling and blueberries. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

3) In a small bowl, beat egg white and water with fork until blended. Brush over top crust (discard any remaining egg mixture). Sprinkle crust with 2 teaspoons sugar. Cover crust edge with strips of foil to prevent excessive browning.

4) Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 1o minutes of baking if necessary to brown edges of crust. Cool 2 hours before serving.

(Recipe Via: Pillsbury

Classic Pie Pastry ~

Ingredients for double-crust pie:

2 cups all-purpose flour (unbleached)
3/4 tsp. salt
2/3 cup shorting (I use butter flavored)
6 to 7 TBS. cold water


Ingredients for single-crust pie ~

1-1/4 cups all purpose flour (unbleached)
1/2 tsp. salt
1/3 cup  shortening (Butter flavored)
4 to 5 TBS. cold water

Directions ~

 1)In a small bowl, combine the flour and salt; cut in the shortening until mixture is crumbly (or just use your amazing Kitchen Aid Mixer like I do): Gradually add  water, tossing with fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.

2) For a double crust, divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in top. Bake according to to recipe directions.

3) For a single crust pie, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trip pastry to 1/2 in. beyond edge of pie plate; flute edges. Bake according to recipe directions.

(Recipe via: The Taste of Home Cookbook)

Mom's never fail crumb topping ~

Mix: 1/2 cup sugar
3/4 cup flour

Cut in: 1/3 cup butter (5 1/3 TBS.)

Until crumbly.

Yep, that's it!

I wish that my pies looked as perfect as hers! Sigh...Someday!

Note to Self: When deciding last minute to do a crumb topping version instead of two double crust pies ~ remember to bake it in your deeper pie pan so that you won't get all the mess. Your pie will look a lot prettier!

Ah, pie! 

There's just nothing like it! Nothing says "homyness" to me like a fresh pie out of the oven!


Linking with ~

TwelveOeight ~ Pretty Things
The Farmhouse Porch ~ Tuedays the Scoop
Cutesy Crafts ~ An oldie but a goodie link party
A Diamond in the Stuff ~ Time to Shine
Savvy Southern Style ~ Wow us Wednesdays
My Repurposed Life ~ Catch as Catch Can
The Shabby Nest ~ Frugal Friday
Funky  Junk Interiors ~ Party Junk
Dear Creatives ~ Inspiration Spotlight


Laurel Stephens said...

Looks and sounds absolutely delicious! Put on the coffee, I'll be right over! :)

Kathy @ Creative Home Expressions said...

That looks delicious, Jamie! I always loved pie, too. I've just this year come across recipes that are for gluten free pies {the crust is the issue} and my son-in-law made a lemon meringue pie for Easter using a new crust recipe {gluten free} that he came across. It was very good so I will have to pass this recipe on to him, too.

The Polka Dot Closet said...

I think your pies are gorgeous!! And they look like are sooo tasty!


Unknown said...

This looks sooo good Jamie! I have not make a homemade pie in so long, looks like it's time to make one. Thank you so much for sharing at Pretty Things this week, hope to see you again tomorrow night!

xo, Tanya

Theresa said...

This looks delicious.I'd love to have you come link up your recipe @ at my link party.

Theresa said...

I'm giving your recipe a shout out tomorrow. Hope to see you at this week's party! Theresa @