Cherry Berry Pie
Submitted by abruzi
A showstopper lattice pie with three layers: almond cream cheese, fresh raspberries, and glazed cherries, all in a flaky homemade vinegar crust. Bake-sale worthy.
YIELD
8 servingsPREP
50 minCOOK
55 minREADY
115 minThis is not your average fruit pie. It’s three pies stacked into one, and every layer earns its place.
First, a smooth almond cream cheese filling lines the bottom of a homemade vinegar crust (the secret to tender, flaky pastry).
Next comes a layer of fresh raspberries tossed with sugar and cornstarch.
Then the grand finale: frozen red cherries cooked down with tapioca, cornstarch, and a hit of almond extract, spooned right on top.
A woven lattice brushed with egg white and sprinkled with sugar finishes it off with a crunch.
Chef’s Tips
- The vinegar in the crust isn’t for flavor. It inhibits gluten development, which means a more tender, flakier pastry.
- Thaw and drain the frozen cherries thoroughly. Extra moisture is the enemy of a crisp bottom crust.
- Weave the lattice strips while they’re still cold. Warm dough tears and sticks to itself.
- Let this pie cool completely before slicing. With three layers of filling, it needs time to set or it’ll be a gorgeous mess.
Ingredients
Directions
For Crust: Combine flour, salt and baking powder in a bowl.
Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.
Combine water and vinegar.
Sprinkle over flour mixture, 1 tablespoon at a time.
Toss lightly with a fork until dough forms a ball.
Divide dough in half.
Press between hands to form two 5 to 6 inch pancakes.
Flour rolling surface and pin lightly.
Roll dough for bottom crust into a circle.
Trim 1inch larger than upside down 9 inch pie plate.
Loosen dough carefully.
Fold in quarters.
Unfold.
Press into pie plate.
Trim edge even with pie plate.
For Cherry Layer: Thaw and drain enough berries to yield 2 to 2½ cups fruit and ½ cup juice.
Combine cherries, ⅓ cup granulated sugar, 1 tablespoon tapioca, 2½ teaspoon cornstarch, almond extract and vanilla extract in a large bowl.
Combine ½ cup cherry juice, 1 tablespoon granulated sugar, 2½ teaspoon tapioca and 2½ teaspoon cornstarch in a small saucepan.
Place on medium heat.
Cook stirring constantly, 3 or 4 minutes.
Cool slightly.
Pour over cherries.
Mix gently until cherries are coated.
Set aside.
For Cream Cheese Layer: Combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl.
Beat at medium speed of electric mixer until well blended.
Spread on bottom of unbaked pie shell.
For Raspberry Layer: Combine raspberries, granulated sugar and cornstarch.
Mix carefully.
Spoon over cream cheese layer.
If desired place raspberry mixture in a saucepan.
Cook briefly until thickened.
Cool until slightly warm before spooning over cream cheese layer.
Heat oven to 400℉ (200℃).
Spoon cherry mixture over raspberries.
Moisten pastry edge with water.
Roll top crust same as the bottom.
Cut into 10 to ½ inch strips.
Place 5 strips evenly across filling.
Fold every other strip back.
Lay first strip across in opposite direction.
Continue in this pattern, folding back every other strip each time you add cross strip.
Trim ends of lattice strips even with crust.
Press together.
Fold edge under.
Flute.
For Topping: Brush pastry with egg white.
Sprinkle lightly with granulated sugar.
Bake at 400℉ (200℃) for 15 minutes.
Reduce temperature to 350℉ (180℃).
Bake 40 minutes.
Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.
Cool until barely warm or to room temperature before serving.
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