Team Peace o’ Pie emerged victorious with a Judges’ 2nd Place win thanks to their balanced melange of tasty fruits cradled within a flaky butter crust. Be at peace with your sweet tooth by making this winning pie at home! Continue reading for recipe…
Sour Cherry/Sweet Berry Pie
by Team Peace o’ Pie
Adapted from 356 Cakes and Pies by Carol Prager (my sister!!)
Set oven to 425.
*2 cups sour cherries (I used cherries I ordered from Michigan. they are canned in water..just too hard to find fresh in this area, but if you can, by all means use them!)
*2 cups fresh raspberries
*3/4 cup sugar
*3 Tablespoons instant tapioca beads
*Dash of salt
*1Tablespoon lemon juice
*1 Tablespoon butter
*1 egg combined with 2 Tablespoons heavy cream
*Raw sugar for dusting
Combine sugar, tapioca and salt in a large bowl. Add cherries, raspberries and lemon juice. Carefully combine being careful not to crush the berries. Let stand 15 minutes. Pour into a 9″ pie plate lined with your favorite pie dough recipe (sorry folks, mine is a secret). dot with butter. Cover with another round of pie dough. Trim edges and flute for a pretty look. Brush the top crust with the egg and cream mixture. Cut steam vents in top crust Dust entire pie with raw sugar for that extra sweet crunch!
Place pie on a cookie sheet. Bake at 425 for 15 minutes. Reduce heat to 375 and bake another 45-50 minutes until the crust is golden brown and filling is bubbly.