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Cherry-Berry Pie with Whole Wheat Pie Crust
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
185 minutes
Whole wheat crust, no refined sugar, sweetened with maple syrup, tart cherries and berries.
Ingredients:
  • 2.3333332538605 cups whole wheat flour
  • 2 tablespoons pure maple syrup
  • 1 cup cold butter, cut into cubes
  • 9 tablespoons ice cold water
  • 1.5 tablespoons apple cider vinegar
  • 4 cups fresh sour cherries, pitted
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 0.25 cup ground cherries, husked
  • 1 cup pure maple syrup
  • 0.33333334326744 cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon almond extract
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 egg, lightly beaten
  • 1 tablespoon water
Instructions:
  • In a food processor, combine flour, 2 tablespoons of maple syrup, and salt. Pulse until mixed. Add butter and pulse until mixture resembles coarse sand.
  • Combine cold water and vinegar in a small measuring cup. Pour half of the mixture into the food processor and pulse a few times. Gradually add more mixture until the dough starts to come together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet lined with aluminum foil. Place a 9-inch pie pan on top and set aside.
  • Combine sour cherries, blackberries, blueberries, and ground cherries in a mixing bowl. In a separate small bowl, whisk together 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt until smooth. Pour this mixture over the berries and mix well to coat; set aside as your pie filling.
  • Take out 1 disc of pie dough from the fridge and roll it into a 12-inch circle on a floured surface. Fit it neatly into the pie pan. Roll out the second dough disc into another 12-inch circle, then cut it into 1-inch strips. Pour the filling into the crust, create a lattice pattern on top with the dough strips, trim any extra dough, and seal the edges neatly.
  • Combine egg and water in a small bowl, whisk until smooth. Lightly brush the egg wash over the pie crust. Cover pie crust edges with aluminum foil to avoid excessive browning.
  • Place your dish in the oven and let it bake for 35 minutes until your crust is golden and the filling is bubbling. Remove the foil, then continue baking for an additional 30 to 40 minutes. Once done, take it out of the oven and allow it to cool completely before serving.

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