Summer Cherry Berry Pie

There’s no denying I have quite a love for making pie, and well enjoying it too, especially at a summer outdoor gathering. I first became inspired for this pie when I picked up fresh juicy cherries at the market, and combined them with berries and oats for a late-night treat. One of the best parts of summer is the abundance of these little gems, and I jump at any opportunity I have to bake with them. The beauty of pie is that its simplicity allows the focus to be on the flavors from the main ingredient. Tart cherries are sweetened by mounds of blueberries, blackberries and raspberries. This pie was already patriotic on its own, but decided to use star cookie cutters to create a festive top for the 4th of July. Topped with ice cream or greek yogurt, served warm or cold, this is the perfect dessert to enjoy on a carefree summer night.

Summer Cherry Berry Pie

Ingredients {Makes one 9″ pie}

Double recipe – Pate Brisee

3/4 cup – Granulated Sugar {plus more for sprinkling}

1/2 cup – Dark Brown Sugar {packed}

6 tablespoons – Cornstarch

1 teaspoon – Lemon Peel {finely shredded}

4 cups – Fresh Tart Red Cherries {Pitted & halved}

2 cups – Blueberries, Blackberries & Raspberries

Recipe {Adapted from BHG}

Prepare pate brisee dough, and pre-heat oven to 375*F. Combine both sugars, cornstarch, and lemon peel in a large bowl, and add the cherries and berries, tossing to coat. Allow to stand slightly, so that the juices can thicken, stirring occasionally {15 minutes}.

Line a 9-inch pie plate with half your pate brisee, trim 1/2″ larger than the pie plate, and pour the fruit mixture into pastry-lined pie plate. To create the lattice top, roll the remaining pate brisee into a 12″ circle, and cut into strips 3/4″ wide strips. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim, Fold  and crimp edge as desired. Brush pastry with milk and sprinkle with additional granulated sugar.

Place pie on a baking sheet, and bake for 50 to 60 minutes, rotating half way, until golden and juices are bubbling. Place foil on edges if they become too dark too quickly, Cool on a wire rack.