Dessert
Whole Wheat Cherry and Berry Pie
This pie is a delightful blend of sweet cherries and mixed berries wrapped in a wholesome whole wheat crust. Perfect for a cozy gathering or a simple treat, it brings a fresh, fruity twist to a classic favorite.
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2 hr 5 min
Total Time
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4
Servings
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Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by combining the flour, maple syrup, and salt in a food processor. Give it a few quick pulses to mix everything together. Then add the butter and pulse again until the mixture looks like coarse sand. In a small measuring cup, stir together the cold water and vinegar. Pour about half of this into the food processor, pulse a few times, and then add more little by little until the dough just starts to come together. Split the dough in two, wrap each half in plastic wrap, shape them into discs, and pop them in the fridge for at least an hour.
2
Step 2
When you’re ready to bake, preheat the oven to 375°F (190°C). Line a large baking sheet with foil and set your 9-inch pie pan on top to catch any drips. In a bowl, mix the sour cherries, blackberries, blueberries, and ground cherries. In another bowl, whisk together the maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and a pinch of salt until smooth. Pour this over the berries and gently toss everything to coat.
3
Step 3
Take one dough disc out of the fridge and roll it into a 12-inch circle on a lightly floured surface. Fit it into your pie pan, making sure it covers the bottom and sides evenly. Roll out the second disc into another 12-inch circle and cut it into 1-inch strips. Pour the berry filling into the crust, then weave the strips over the top to create a lattice. Trim any extra dough hanging over the edges and pinch the edges to seal everything together.
4
Step 4
Mix the egg with a splash of water and brush this over the crust to give it a nice golden color. To keep the edges from getting too dark, cover them loosely with foil. Bake the pie for about 35 minutes, then remove the foil and bake for another 30 to 40 minutes until the crust is golden and the filling is bubbling. Let it cool completely before slicing and serving.
Why You’ll Love This Recipe
This pie combines the wholesome flavor of whole wheat with the natural sweetness and tartness of cherries and berries. It’s a delicious way to enjoy fresh fruit while adding extra fiber and nutrients from the whole wheat crust. Perfect for a cozy dessert or a special treat any time of year.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar on top adds a nice touch. It also pairs well with a cup of hot tea or coffee for a comforting snack.
Storage Tips
Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap. It will keep well for 3 to 4 days. To reheat, warm slices in the oven or microwave until heated through. For longer storage, freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months.
