Cherry Berry Pie with Whole Wheat Pie Crust

This cherry berry pie with whole wheat pie crust recipe has no refined sugar but gains sweetness from maple syrup and tartness 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

Combine flour, 2 tablespoons maple syrup, and ½ teaspoon salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture has the texture of coarse sand.

Step 2

Mix 9 tablespoons cold water and vinegar together in a small measuring cup; add ½ to the food processor and pulse a few times. Add remaining ½ vinegar mixture; pulse until dough slightly comes together. Divide dough in half; wrap each piece in plastic wrap and form into discs. Refrigerate for at least 1 hour.

Step 3

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

Step 4

Combine sour cherries, blackberries, blueberries, and ground cherries in a large bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and ¼ teaspoon salt together in a bowl until smooth; pour over berries and toss to combine. Set filling aside.

Step 5

Roll out 1 pie dough disc on a lightly floured surface into a 12-inch circle. Place bottom crust in pie plate. Roll out remaining 1 pie dough disc into a 12-inch circle; cut into 1-inch strips. Pour filling into crust. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Remove any excess overhanging dough; crimp edges to seal.

Step 6

Whisk egg and 1 tablespoon water together in a small bowl until well combined; lightly brush over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.

Step 7

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