Berry Cherry Pie
Ingredients
Pie crust2 pounds of fresh berries (7-8 cups)
1 cup of granulated sugar
1 tablespoon of orange juice
1 tablespoon of orange zest (optional)
1/3 cup of cornstarch
2 tablespoons of butter (for greasing the pie dish)
1 egg, whisked
2 tablespoons of coarse sugar (optional)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Prepare the filling: Add the berries, 1 cup of granulated sugar, 1 tablespoon of orange juice, and optional 1 tablespoon of orange zest into a saucepan over medium heat. Bring to a simmer and cook until the berries have softened and released their juices, about 7-8 minutes.
- Ladle some of the berry juices into a small dish and whisk in 1/3 cup of cornstarch until smooth. Stir the cornstarch mixture back into the saucepan and simmer for another 4-5 minutes. Transfer the mixture off of the heat and let cool.
- Prepare the pie crust: Roll out your pie dough until it is uniformly thin and about 2 inches larger than your cast iron skillet. Transfer the pie dough into a generously greased skillet. If adding a top layer of dough, roll it out and cut into your desired shape.
- Assemble the pie: Spread the cooled filling over the pie dough base and top as desired. Transfer the pie into your refrigerator or freezer while you preheat your oven to 400°F (200°C).
- Once the oven is preheated, brush the dough with the whisked egg. Sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 40-45 minutes, covering lightly with foil if the top crust begins to brown too much.
- Allow the pie to cool completely before slicing.
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