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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There's a touch of lemon in this summer pie. Ingredients:
2 cups all purpose flour |
5 tablespoons sugar |
1/2 teaspoon salt |
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces |
1 large egg |
2 tablespoons (or more) milk |
4 cups fresh cherries (about 1 1/2 pounds), pitted, halved |
2 cups fresh blackberries or boysenberries, or frozen, thawed, drained |
3/4 cup sugar |
2 tablespoons quick-cooking tapioca |
2 teaspoons fresh lemon juice |
1/4 teaspoon vanilla extract |
2 tablespoons (1/4 stick) unsalted butter |
sugar |
Directions:
1. Make crust: Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles very coarse meal. Beat egg with 2 tablespoons milk; add to processor. Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk and wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
2. Make filling: Combine first 6 ingredients in large bowl; toss to blend. Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.
3. Preheat oven to 400°F. Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides. Spoon in filling; dot with butter. Roll out remaining dough disk to 7 x 11-inch rectangle. Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use). Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Cut overhang of bottom crust and strips to 3/4 inch. Fold under; crimp edge decoratively. Sprinkle lattice with sugar.
4. Place pie on baking sheet; bake 30 minutes. Cover edge with foil. Continue to bake until filling bubbles thickly, about 50 minutes longer. Cool at least 45 minutes. Serve warm or at room temperature.
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