Father's Day
Cherry and Olallieberry Pie
- Makes One 9-inch pie, to serve 8 pie-loving friends
Author Notes
One of the many perks of living in Northern California is the abundance of fresh produce. Who wouldn't want to bake pie when the array of fresh fruit is so very tempting? This pie combines cherries and olallieberries (a type of blackberry) to make a stellar fruit pie. Since pie-making tends to be a very personal mission, you can use your favorite pastry recipe. Or, buy a good quality pre-made crust at the grocery store (I won't judge). But, by all means, please enjoy a fresh fruit pie while you can. Summer doesn't last forever... —Donna
What You'll Need
Ingredients
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Your favorite pastry for a double-crust pie, well-chilled
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1 cup
fresh cherries, rinsed, pitted, and sliced in half
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5 cups
fresh, ripe olallieberries, rinsed and picked over (discard any overly soft or bruised fruit)
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2 tablespoons
freshly-squeezed lemon juice
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1/2 cup
plus 3 to 4 additional tablespoons granulated sugar
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1/4 cup
quick-cooking tapioca
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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Heavy cream for glazing the pie
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Vanilla bean ice cream, for serving
Directions
- Roll out half the pastry to about a 12-inch round and fit into a 9-inch glass pie plate. Trim the excess pastry to allow about an inch all around the pie plate. Refrigerate, covered loosely with plastic wrap, for at least 30 minutes. Roll out the other half of the pastry to a 12-inch round and carefully transfer it to a large, parchment-lined baking sheet. Cover loosely and refrigerate.
- Place a rimmed baking sheet, lined with parchment paper and large enough to hold your pie plate, on the bottom rack of the oven. Position another rack in the middle of the oven. Preheat the oven to 425°F.
- In a large mixing bowl, gently combine the cherries, 4 cups of the olallieberries, the lemon juice, ½ cup of sugar, the tapioca, the cinnamon, and the salt. Working quickly, transfer the fruit mixture to the chilled bottom crust. Scatter the remaining 1 cup of olallieberries over the mixture and sprinkle with the remaining 3 to 4 tablespoons of granulated sugar. Brush the crust edge with a little cream and place the chilled top crust over the fruit-filled pie. Press the crusts together and trim to a even overhang. Roll the edges to seal and crimp the pie crust decoratively (or simply seal with the tines of a fork). Brush the top crust and edges with a small amount of heavy cream, then cut a few vents for steam in the top crust. If the pastry has softened, place the entire pie back in the refrigerator for 10 minutes or so, to firm the crust.
- Place the pie on the baking sheet and bake for 20 minutes. The crust should be just beginning to color and will look somewhat set. Reduce the heat to 375°F and move the pie to the center of the oven. Bake an additional 30 to 35 minutes, or until the pie is handsomely golden brown and the fruit juices are bubbling thickly through the vents in the crust. Cover the edge of the crust with foil if it threatens to over-brown.
- When baked, remove the pie to a rack to cool for 2 to 3 hours. Slice and serve with vanilla bean ice cream. Store any leftovers, covered with plastic wrap, in the refrigerator for several days. Allow the pie to come back to room temperature before serving. You can also gently reheat individual slices of pie on a parchment-lined baking sheet, in a 325°F oven, for about 5 to 8 minutes.
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