Monday, July 8, 2013

Fresh (or frozen) Cherry-Blueberry Pie

Remember that line on Shrek when Donkey says, "parfaits, everybody loves parfaits!"
Well, for some reason that has just been going through my mind all day only with pies:
"Pies, everybody loves pies!"
I actually met someone once who didn't like pies. Weird. No offense, of course, to you non-pie loving folks, but, well, it just doesn't make a sense to my taste buds. Pie? I love pie. It's my fav-o-rite dessert for sure. 
Especially berry pie. Mmmm-boy. Love it. 

Well, I decided to make a new kind of pie. 
I was at the library with my kiddos, in the non-fiction section trying to find kids books about The Great Wall of China, when I saw the cookbook section.

Why had I never thought of that! Cookbooks at the library, hot dog! got be pretty excited. I limited myself to 3 and have been enjoying browsing through them.

Shouldn't be too big of a surprise that the first thing I decided to cook was pie (the other is a no-knead rustic bread recipe; also super fun). 

Anyway, super yummy pie recipe that is great for all those cherries coming on now.
I hope you enjoy it. 

Don't forget a big ol' scoop of vanilla ice cream to go with your Cherry-Blueberry pie.

Cherry-Blueberry Pie
from the Moosewood Restaurant Book of Desserts cookbook

1 recipe double 10-inch pie crust
4 c. fresh blueberries (or 16 oz. frozen unsweetened blueberries)
2 c. pitted fresh sweet cherries (or 12 oz. frozen sweet cherries)
3/4  c. sugar
1 Tbsp. fresh lemon juice
3 Tbsp. quick-cooking tapioca
1 tsp. pure almond extract (opt.)

1. Roll out half of the pie dough and place it into a pie pan.
2. Combine the blueberries, cherries, sugar, lemon juice, tapioca, and almond extract (if using) and set aside for at least 10 minutes. If using frozen fruit, set it aside until thawed. 
3. Spoon the filling into the pie crust.
4. Roll out the remaining dough and place it on top of the filling. Seal and crimp the edges. Cut slits in teh top crust to let steam escape from the pie as it cooks. Bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling. Cool for at least 20 minutes before serving.

Note: The original recipe called for the almond extract, which is quite yummy in the pie. However, I actually prefer the pie w/o it. I really enjoy tart pies and the almond extract seems to take away some of the tangy-ness of the fresh fruit.


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