Cherry Berry Berry Pie
This streusel-topped pie comes from Sweetie- licious Bakery Cafe in DeWitt, Michigan.
Cherry Berry Berry Pie
Ingredients
Directions
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Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Put pastry-lined pie plate pie plate in freezer while preparing pie.
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For filling: In a large saucepan, stir together the 1 cup granulated sugar and 1/4 cup cornstarch; add cherries. Gently toss until coated. Cook and stir over medium heat until bubbly. Add raspberries and blueberries. Cook and stir until thickened and bubbly. Cook and gently stir for 1 minute more. Remove from heat. Stir in lemon zest, lemon juice and almond extract. Set aside.
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For topping: In a medium bowl, stir together the flour, the 1/2 cup sugar, the brown sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
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Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb mixture over cherry mixture. To prevent overbrowning, loosely cover pie with foil.
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Bake in a 400° oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.
Nutrition Facts (Cherry Berry Berry Pie )
Helens Single-Crust Pie Pastry
Ingredients
Directions
Helen¿s Single-Crust Pie Pastry:
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In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
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In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
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Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
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On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
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Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust