Dark summer cherries and ripe blueberries combine in a flaky, lattice crust for the ultimate seasonal dessert!
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
29 inchpie crusts
12 ouncesdark cherriespitted
1/8 teaspoon salt
1 tablespoonorange zest 2 tablespoons juice from the orange
2 tablespoonsorange juicefrom the zested orange
1/4 teaspoon almond extract
1 egg beaten with a fork + 2 tablespoons water
2tablespoons demerara sugaror white sugar for decorating
In a large bowl, combine the sugar, cornstarch, salt, orange zest, lemon zest, orange juice and almond extract. Add the cherries and blueberries. Toss to combine and set aside for 30 minutes.
Lay a sheet or two of plastic wrap on a work surface. Place the pie crust on the plastic wrap. Lay another sheet of plastic wrap over the pie crust. Roll the pie crust out to a 12 -13" diameter. Remove the top layer of plastic and transfer the crust to a 9" ceramic or glass pie plate. Press the bottoms and sides firmly into the pie plate. Use a sharp knife to trim the edges and refrigerate.
Place the second pie crust on the plastic wrap and cover with the second piece of plastic wrap. Roll the second crust out to a 12"-13" diameter. Use a sharp knife or pizza cutter to cut the pastry into even, 3/4" strips. Transfer the crust (plastic wrap and all) to a flat surface and refrigerate.
Preheat the oven to 400°.
When the berries have macerated for half an hour, give them a stir to ensure they're well combined with the sugar mixture and transfer the fruit to the pie shell and smooth to an even layer. Lay 5 pieces of pastry strips. evenly spaced over the fruit and pie -- letting the ends hang over the sides of the shell. Rotate the pie plate 90° and begin to weave the lattice with 5 remaining strips of pastry. Tuck the hanging ends under the edge of the bottom crust and press together with a fork or create a fluted edge with your fingers.
Use a pastry brush to brush the egg wash onto the lattice and edges of the crust. Sprinkle the crust with demerara sugar.
Bake for 20 minutes. Lay a flat piece of aluminum foil gently over the crust (to prevent over-browning) and continue baking for 40 minutes. Remove from the oven and cool for at least an hour. Serve warm or at room temperature.