Cherry Berry Pie with Whole Wheat Pie Crust

Made with a whole wheat crust and no refined sugar, this delicious pie gains sweetness from maple syrup and fresh tart flavor from cherries and berries.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 2 hr 5 mins
• Calories: 484 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 egg, lightly beaten
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 2 tablespoons pure maple syrup
• 1 cup pure maple syrup
• 1 cup cold butter, cut into cubes
• 9 tablespoons ice cold water
• 4 cups fresh sour cherries, pitted
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.5 teaspoon almond extract
• 0.33333334326744 cup cornstarch
• 0.25 teaspoon ground nutmeg
• 1.5 tablespoons apple cider vinegar
• 2.3333332538605 cups whole wheat flour
• 0.25 cup ground cherries, husked

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside.

Step 2

Make crust: Place flour, maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand.

Step 3

Mix together cold water and vinegar in a small measuring cup. Add 1/2 of the mixture to the food processor; pulse a few times. Add remaining mixture until dough comes together slightly. Divide dough in half; wrap each piece in plastic wrap and form into discs. Refrigerate for at least 1 hour.

Step 4

Make filling: Combine sour cherries, blackberries, blueberries, and ground cherries in a large bowl. Whisk together maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and salt in a small bowl until smooth; pour over berries and toss to combine. Set aside.

Step 5

Remove 1 pie dough disc from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out remaining disc into another 12-inch circle; cut into 1-inch strips. Pour filling into crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.

Step 6

Whisk together egg and water in a small bowl until well combined. Lightly brush egg wash over pie crust. Cover the edges of pie crust with aluminum foil to prevent overbrowning.

Step 7

Bake in the preheated oven for 35 minutes. Remove the foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.