CHERRY-BLUEBERRY PIE

CHERRY-BLUEBERRY PIE

Royal Anne cherries and fresh blueberries baked in a light, tender pastry crust!

Serves 6

Preheat oven to 450 degrees

17 oz. can Royal Anne cherries in heavy syrup

1/2 pt. fresh blueberries

2 T. sugar mixed in sm. cup with 2-1/2 T. cornstarch

2 t. juice of fresh lemon

1/2 t. cinnamon

dash sea salt

2 c. all-purpose flour

1 t. sea salt

1 T. sugar

1 stick unsalted corn oil margarine, softened

7 T. cold water mixed with 1 T. white vinegar

In medium-sized saucepan combine cherries with syrup, blueberries, sugar mixed with cornstarch, lemon juice, cinnamon and salt.

Cook over medium heat, stirring continuously, till thickened. Continue to cook, uncovered, at a slow boil for 10 minutes or so. Remove from heat and set aside.

Combine flour, salt and sugar in large bowl. Stir well, then add margarine.

Using 2 forks in crisscross motion, cut margarine into flour till it forms small beads. Add water mixed with vinegar and stir till dough pulls away from sides of bowl.

Divide dough in half and turn, one at a time, onto a floured surface. Using rolling pin, roll out thinly into a large circle, then place over an 8 inch pie plate.

Press gently to mold to plate on bottom and sides, then trim dough even with the rim.

Pour filling into shell, then roll out second dough. Cover pie. Trim dough, leaving 1 inch overhang, then tuck top dough under bottom dough at rim level. Press and flute around edge.

Slit top of pie with tip of sharp knife in several places to allow for escape of steam. Cover edges with foil. Bake in preheated 450 degree oven and bake for 15 minutes. Reduce heat to 375 degrees and bake 30 minutes longer till golden browned. Cool on wire rack.

Notes: Royal Anne cherries are light pink in color, sweet and possess a more subtler flavor than do the red Bing cherries. A perfect match for blueberries.

Aluminum foil  tip: Pull out about 15 inches of aluminum foil. Fold into quarters. Starting from the corner where there are no rough edges, about 3 inches down from the tip, cut out an arc (across and up to the top folded edge) leaving about an inch and a half at the opposite end. Open foil and you’ll have a hole in the center.

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