berry cherry pie for the 4th of july

This year I’m making all American berry cherry pies with lattice crust tops for the 4th of July.  One more run to the farmers market this Saturday for fresh cherries, blueberries and raspberries and I’ll be good to go for the 4th.  Our group will stake out sidewalk seats for the old fashioned 4th of July parade in our town.  Afterwards we’re headed to our daughter’s home for a Southern style barbecue potluck.  My berry cherry pies are best served the day they’re baked which means making the dough for the crust the day before and baking off the pies first thing in the morning before heading out to the parade.  I found this recipe in another one of my old Food and Wine magazines from August 2009 and I was determined to follow it as written except to add less salt to the crust.  I am very happy with the results of both the flavor of the filling, very berry, the tenderness of the crust, and the look of this pie.  A scoop of vanilla ice cream on top would be the perfect compliment to the cherry berry flavor of this pie.  Happy birthday America!

The crust is made in the food processor and spends some time in both the refrigerator and freezer before filling and baking.  I used a fluted pastry wheel to cut the strips for the lattice and then arranged them on top of the berry cherry filling.  The lattice is brushed with heavy cream and sprinkled with sugar.  The original recipe calls for freezing the finished pie for one hour before baking but I placed it in the refrigerator while I preheated the oven and it baked beautifully in my oven.  I covered the top with foil for the last 15 minutes so the crust wouldn’t  get too dark.  Here are before and after baking photos, this is what one hour in a 400 degree oven will do to a raw pie!

berry cherry pie

Yield: 8 servings

Makes one 10" pie. Very slightly adapted from Food & Wine.

Ingredients

  • For the crust
  • 2 & 1/4 cups all purpose flour
  • 1 teaspoon sea salt
  • 14 tablespoons unsalted butter, cut into 1/2" cubes-9 tablespoons frozen, 5 tablespoons chilled
  • 2 tablespoons red wine vinegar mixed with 6 tablespoons chilled water
  • For the filling
  • 1 cup sugar plus 1 teaspoon for sprinkling
  • 1/4 cup quick cooking tapioca
  • Pinch of salt
  • 2 cups pitted sweet cherries
  • 3 cups raspberries
  • 1 & 1/2 cups blueberries
  • 1 teaspoon all purpose flour
  • 2 tablespoons heavy cream

Instructions

  1. Make the crust in a food processor.
  2. Pulse the flour and salt until well mixed.
  3. Add the chilled butter, pulse until it's the size of small peas.
  4. Add the frozen butter, pulse until it's also the size of small peas.
  5. Drizzle the vinegar mixture over the flour mixture and pulse until dough comes together.
  6. Turn out and knead gently to form a soft dough.
  7. Divide the dough in half and form 2 flat rounds, wrap in plastic and chill for at least 2 hours.
  8. On a lightly floured surface, roll out one dough round to 12 inches, transfer to a 10" metal pie plate and freeze for 20 minutes.
  9. Roll out the second round of dough, about 1/8" thick, transfer to baking sheet and freeze for 20 minutes.
  10. Make the filling.
  11. Using a small bowl whisk 1 cup sugar with the tapioca and salt.
  12. In a larger bowl gently mix together the cherries, raspberries and blueberries.
  13. Sprinkle with the sugar mixture and toss to evenly distribute.
  14. Mix the 1 teaspoon of flour with the 1 teaspoon of sugar, sprinkle on the bottom crust.
  15. Spoon the filling into the crust.
  16. Using a fluted pastry wheel cut the remaining dough into 3/4" wide strips.
  17. Arrange the strips over the filling in a lattice pattern.
  18. Trim the overhanging strips and pinch the ends into the bottom crust.
  19. Place the pie in the refrigerator for about 20 minutes while preheating the oven to 400F.
  20. Brush the lattice top and edges of crust with the cream and sprinkle remaining 1 teaspoon of sugar on top.
  21. Bake in the upper third of oven for about 1 hour. The crust will turn golden brown and the filling will be bubbling hot when ready.
  22. Cover the pie with foil during the end of baking if the crust is becoming too brown before filling bubbles.
  23. Cool on a metal rack before serving.
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Comments

  1. Wow I love your new site design, Patty! So you and beautiful. Your pie looks so gooood. Cherries are in season and this is a perfect way to enjoy it along with other berries. Happy 4th of July to you!

  2. That is one beautiful berry cherry pie Patty! How I wish I can have a slice of it. Have fun in the parade and in your daughter’s barbecue party! Enjoy your weekend!

  3. I love this combination of berries and cherries, Patty. So pretty and perfect for the 4th!

  4. Patty, how can you do this to me? I am on the other side of the world, miles and miles from this beautiful pie – so I have to admire the pictures in vain. Mmmm, I can almost smell it baking. Very envious of everyone who comes to your house for 4 July. Have a lovely weekend!

  5. PERFECT holiday pie! And your lattice crust is beautiful!!! I’ll take a scoop of vanilla on my slice, please :)

  6. Oh man! Now that flavor is going to be in my head till the longest time. YUM! :-)

  7. OMG, this looks SOOO GOOD. THIS IS AN AMERICAN PIE! I still have some cherries…but this pie looks way too advance for my baking skills. =P For now please allow me to enjoy your pictures and drool…. :-)

  8. Patty, the pie looks fanfreakingtastic with beautifully woven lattice.

  9. What a gorgeous pie! I love all the different fruit in there! I was just as the farmers market today and they had the best cherries. This pie would be the perfect way to enjoy them! Happy 4th!

  10. Your photos have my mouth watering! Such a beautiful pie! And I love that silver server!

  11. The other night I went to bed craving a slice of your apricot tart. Today this berry pie is going to be on my mind all day. We finally got cherries at the market and hubby mentioned wanting cherry pie. I’ll have to adapt this recipe for the cherries only. Can’t wait, thanks for all the temptations Patty:) I hope you have a great celebration.

  12. Oh, Patty, you always have the most beautiful recipes. And I’m completely envious of that gorgeous lattice! (My last attempt ended in failure.) Hope you have a wonderful 4th of July!

  13. What a beautiful pie!!!! gorgeous, perfect for 4th of July

  14. Patty – it’s hard to believe, but I think your food photography is getting even better! Besides the fact that I’m ready to get in the car and drive to your house to have a piece of this, your post is just gorgeous!

    Happy 4th of July!

  15. What a beautiful recipe and SO perfect for 4th of July! You made the lattice just perfect. This is a keeper and hubby would probably eat the entire pie himself. Happy Sunday!!!

  16. Patty, Amazing looking pie!! Absolutely perfect!! Happy 4th!!

  17. Your pie looks perfect and very good…. I save the recipe…
    Francesca

  18. Patty, this looks seriously good! I’d like to order a piece right now, with a scoop of vanilla ice cream please! Do you think it will make it across the country without the ice cream melting? :)

  19. What an exqusitie pie :D
    A perfect recipe which has been bookmarked! Love your blog :D

    Cheers
    Choc Chip Uru

  20. You really captured a wonderful photos of the pie, it’s calling out to me! Berry pies have always been a favorite of mine so I guess I fall into that all-American group of pie lovers :) I think I just might have to make this for the 4th too!!

  21. Oh i wish i can make pie like that! Beautiful pie for 4th…stunning pics!

  22. Happy 4th of July, Patty! I have not tackled the All-American pie in my life yet…I guess I’m leaving pies for experts like you! It looks so beautiful and professional! Have a great week ahead!

  23. I needed to make a dessert that wouldn’t melt for our 4th of July picnic and this is the ticket. I was thinking of doing this though with individual pies in muffin tins, with a small star cut out on the top crust. Do I need to adjust the baking time? Can’t wait! Thanks for sharing! Happy 4th! :)

    • pattysfood says:

      Hi Cathy, They will probably take less time but as long as you bake the little pies until the filling is bubbling hot and the pastry is light golden brown you’ll be fine. You may need to cover the pies with foil if the pastry browns too fast, before the filling has fully cooked. Good luck, have fun on the 4th!

  24. Patty, that is the best pie I have ever seen – beautiful, looks to good to eat – yeah, right, I could dig into a big ol’ slice right now for breakfast…

  25. Patty, I simply love your site! It is so beautiful! Thanks for sharing your recipes! Kinda

  26. I so want to be your neighbor…gorgeous pie!
    Hope you had a great 4th!

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