Cherry Blueberry Pie
With the 4th of July next week, it’s time to start thinking about parties, barbecues and fireworks. My street has a block party every 4th where everyone brings food. Some houses bring salads, some bring apps and some bring desserts. Every year we rotate who brings what so that everyone gets a chance to make something they love. I love making desserts, so I always hope for the sweet assignment, but being a good neighbor I’ll make whatever I’m assigned. Last year I made this Cherry Blueberry Pie. It was amazing. It was sweet and colorful and perfect for the red, white and blue holiday.
See, cherry pies are a classic dessert for the 4th. Not only are they red and sweet, they’re also considered quite American. While the original recipe from People Magazine called for canned cherry pie filling, we’re smack dab in the middle of cherry and blueberry season. So, of course I used fresh cherries and blueberries from my local farmer’s market.
While you could absolutely use canned cherries, fresh are always better. Sure, they’re a little more work because you have to pit and stem them, but fresh is always better than canned. And since cherries and blueberries are in season right now, you can use whichever variety you prefer from Bings to Raniers to Lapins. Some are sweet and some are tart, but they’re all delicious and blend quite well with the blueberries, making for one delicious pie.
Notes
Adapted from People Magazine.
Ingredients
- 2 cups flour, divided
- 2/3 cup packed light-brown sugar, divided
- 7 tbsp. unsalted butter melted, divided
- 1 tsp. salt, divided
- 3 tbsp. cornstarch
- ¾ cup, plus 1 tsp. granulated sugar, divided
- 3 cups fresh cherries, stemmed and pitted
- 1½ cups fresh blueberries
- ½ cup uncooked old-fashioned rolled oats
- ¾ tsp. ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9-inch pie plate.
- Combine 1¼ cups flour, 1/3 cup brown sugar, 4 tablespoons butter and ½ teaspoon salt in a large bowl, and stir until combined. Press dough evenly on bottom and up sides of pie plate. Bake until set and lightly browned, about 20 minutes.
- While the crust bakes, whisk cornstarch, ¾ cup sugar and 1 cup of cherries in a medium saucepan over medium heat. Bring to a boil and cook until the mixture thickens, about 2 minutes. Remove from heat; stir in the remaining cherries and blueberries.
- Combine rolled oats, cinnamon and remaining flour, brown sugar, granulated sugar and salt in a large bowl; stir in remaining melted butter until well combined and mixture begins to clump.
- Pour the berry filling into the baked crust. Top with the oat crumb mixture. Place pie on a baking sheet lined with foil and bake until juices are bubbling and topping is browned, about 30 minutes.
- Cool on a wire rack about an hour until the filling is firm. Serve with vanilla ice cream.
