Fresh Rainier and Black Cherry Berry Pie Recipe

Friday, August 16, 2013

Almost sinful looking? Yes this is the pie that made everyone ask for second! It screams summer freshness. I  added rainier, black cherries and blueberries to this gorgeous pie and look at the colors how pretty is this? The best part is the flavor combinations! The crust was homemade but your can use store bought no problem!

2 cups flour
1/2 teaspoon salt
2/3 cups shortening
4 1/2 tablespoons ice water
Cut shortening into flour and salt with two forks. Add shortening then ice water to form a ball.
Roll out on floured board two 9 inch crust and line pie plate with one and lattice for the top.

Cherry Berry Filling:
1 cup Blueberries (of course you can use all cherries if you like!)
3 cups Rainier cherries pitted
1 cup Black cherries pitted
1 cup water more if gets too thick
4 tablespoons cornstarch
1 cup sugar
pinch of cinnamon or more to taste I use around 1/2 teaspoon because we love it!

2 uncooked prepared pie shells deep dish,  store bought or homemade recipe above


Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so. Remove from heat. Add the cornstarch in the water, add the sugar into hot cherries and mix. Return to stove top until thickened stir often.  If mixture is too thick add a little more water. Fold in the blueberries. Stir in pinch of cinnamon or more if you like.

Pour into a prepared pie shell. Make a lattice top cutting strips out of the second pie crust. Brush with milk and sugar. Dot with butter.  Bake at 400 degree oven until browned and bubbling around 55 minutes.

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