It was 92° today, which set a new record high for the date in our area. Gross. I am not a huge fan of summer and this kind of heat is precisely why. The heat itself is bad enough, but living in a second-story apartment with sky lights in every room with no AC is disgusting and it makes me hateful. I’m just keeping my fingers crossed that this isn’t an indication of how the rest of the season is going to play out. Still, now is probably as good a time as any to start digging up recipes that don’t involve the oven. I think this may be a good summer to invest in a set of popsicle molds so I can make these Strawberry Lemonade Popsicles. Yum. And cold.
Anyway. We spent Memorial Day with friends, grilling out but eating inside to enjoy the air conditioning. I decided to make a pie, because pie seems like the kind of thing you’re supposed to eat on summer holidays. My original plan was to make a strawberry rhubarb pie, but when I went to the store, they were out of rhubarb. They were also out of Corona. It was a trip of frustrations. But never mind, I reevaluated my plans, grabbed a bag of sweet cherries and a pint of raspberries and decided to throw them together. The decision to throw in the raspberries was born mostly out of the fact that a single bag of cherries wouldn’t have been enough to fill a pie, and a pint of raspberries were significantly cheaper than a second bag of cherries. I had misgivings when I got home. I was worried that the fruit wasn’t flavorful enough, that I should have kept it simple and only stuck with one kind of fruit, and finally that it was all going to be a soupy mess.
Luckily, none of my fears came to pass. You can see that part of the crust collapsed while baking, but beyond that the pie was great. For the first time in a long time, I felt like my crust was rockin’ in flavor and texture. I used the same all-butter crust recipe I’ve been using since I started this blog, but this time I added the butter in one stick at a time, which made it easier to cut into the flour and seemed to help in bringing the dough together. (I picked this trick up from my King Arthur Flour cookbook.) For the filling, I used this Sweet Cherry Pie recipe–substituting, of course, part of the cherries for about two cups of raspberries. The raspberries gave the filling a nice tartness that didn’t overwhelm the cherries, but kept the filling from being overly sweet. I’ve been wary of the idea of sour cherry pie, having some unpleasant memories of sour cherries from my childhood, but now I think I need to try it out. Also, this is the first time that I’ve made a lattice top pie (way easier than I expected) and used an egg wash on the pie lid (totally sold–the result is beautiful). We enjoyed the pie with some homemade whipped cream. It was a good day.
Basically, I wish that everything I tried my hand at turned out as well as this pie. Also, I wish we had central air. Oh well.
Cherry Raspberry Pie (Adapted from Smitten Kitchen)
Note: The above link is for the original pie filling recipe. For the crust, I also used Deb’s all butter pie crust recipe, which can be found here along with a great set of step-by-step pictorial instructions. If you’re new to making pie crust, definitely check out her post. It’s been a huge help to me, although you might want to try cutting the butter into the flour one stick at a time. I don’t have a cherry pitter, so I just pitted the cherries with my hands. But I followed the advice offered in one of Deb’s comments and pitted the cherries inside of a gallon-size ziploc bag. It helped contain the mess in a big, big way.
1 double pie crust
- 2 c pitted sweet cherries
- 2 c raspberries
- 3/4 c sugar
- 4 tbsp corn starch
- 1/8 tsp salt
- Juice from half a lemon
- 1/4 tsp almond extract
- 1 tbsp cold unsalted butter cut into small bits
- 1 egg beaten with 2 tsp cold water for egg wash, optional
- Combine the fruit, sugar, corn starch, salt, lemon juice and almond extract in a large bowl. Stir until well combined.
- Roll out the dough for the bottom crust, creating a 13″ round. Line your pie plate with the rolled out crust, and trim the sides to leave a half inch overhang.
- Use a spoon to spread the fruit mixture into the pie shell, leaving behind most of the liquid that has developed at the bottom of the bowl. Dot the filling with the bits of cold butter.
- Roll out the pie lid and lay it over the pie plate (or cut strips from the dough round and create a lattice top). Trim the sides of the dough and use your fingers or a fork to seal and crimp the edges. Cut slits (for steam vents) in the pie lid and brush the pie lid with the egg wash, if using.
- Bake at 400° for 25 minutes. Reduce the oven temperature to 350° and bake for an additional 25-30 minutes. Allow pie to cool completely on a wire rack.