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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Southwestern Michigan is noted for its fruit. I experimented and came up with this pie recipe that combines cherries and blueberries. It's especially good served warm with ice cream. Ingredients:
2 cups pitted sweet cherries |
2 cups fresh blueberries or frozen unsweetened blueberries |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon ground nutmeg |
pastry for a double-crust pie (9 inches) |
1 tablespoon butter |
additional sugar |
Directions:
1. In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes.
2. Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil.
4. Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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