Cherry Berry Pie With Whole Wheat Pie Crust Recipes

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CHERRY-BERRY PIE WITH WHOLE WHEAT PIE CRUST



Cherry-Berry Pie with Whole Wheat Pie Crust image

I made this pie as a way to use up some of the beautiful late summer fruit that Michigan has to offer. Paired with pure Michigan maple syrup, this pie has no refined sugar, and is complemented with additional flavor from a whole wheat crust. A mix of any wild berries and/or cherries should work for this, but make sure to adjust the maple syrup amount depending on the sweetness of your fruit.

Provided by Kim

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h5m

Yield 10

Number Of Ingredients 20

2 ⅓ cups whole wheat flour
2 tablespoons pure maple syrup
½ teaspoon salt
1 cup cold butter, cut into cubes
9 tablespoons ice cold water
1 ½ tablespoons apple cider vinegar
4 cups fresh sour cherries, pitted
1 cup fresh blackberries
1 cup fresh blueberries
¼ cup ground cherries, husked
1 cup pure maple syrup
⅓ cup cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, lightly beaten
1 tablespoon water

Steps:

  • Place flour, 2 tablespoons 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.
  • Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour.
  • 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.
  • Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside.
  • Remove 1 disc of pie dough 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 second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.
  • Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
  • Bake in the preheated oven for 35 minutes. Remove 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.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 74.4 g, Cholesterol 67.4 mg, Fat 20.2 g, Fiber 7.6 g, Protein 6.9 g, SaturatedFat 12.1 g, Sodium 323.5 mg, Sugar 38.9 g

WHOLE WHEAT PIE CRUST



Whole Wheat Pie Crust image

Perfect whole wheat crusts for dessert pies.

Provided by emarika

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 16

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 ¼ cups whole wheat flour
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon baking powder
1 cup vegetable shortening
½ cup ice water

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Measure flours, brown sugar, salt, and baking powder into a bowl; stir together. Cut in shortening with 2 knives until a coarse meal forms. Sprinkle water over mixture. Stir with a spoon until a ball begins to form.
  • Divide dough into 2 pieces. Roll out into rounds between 2 sheets of waxed paper. Transfer to two 9-inch pie plates.
  • Bake in the preheated oven until lightly golden, 10 to 12 minutes.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 15.1 g, Fat 13.1 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 161.7 mg, Sugar 0.9 g

CHERRY-BERRY PIE



Cherry-Berry Pie image

This is a quick and easy pie to put together using cherry pie filling, refrigerated pie crusts, and frozen mixed berries. Adapted from Home Cooking Favorite Desserts cookbook.

Provided by lauralie41

Categories     Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces frozen mixed berries, drained
1/4 cup sugar
1 tablespoon sugar
1 tablespoon flour
21 ounces cherry pie filling
1/2 teaspoon almond extract
2 pie crusts, refrigerated unbaked
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees.In a large bowl add mixed berries, 1/4 cup sugar, flour, pie filling, and almond extract. Set this aside.
  • Unfolding bottom pie crust gently, lay in pie plate. Pour the berry mixture into the unbaked crust. Unfold second pie crust and lay over top of pie. Cut slits in top pie crust to allow for venting or you could cut top crust into strips for lattice topping.
  • Seal edges of pie crust by fluting and brush crust with lightly beaten egg. Sprinkle lightly with 1 tablespoon of sugar and bake for 45 minutes or until bubbling. Cover the pie halfway through baking. Let pie set for 20 minutes before serving.

WHOLE WHEAT PIE CRUST WITH OATS



Whole Wheat Pie Crust with Oats image

This is our favorite whole wheat pie crust. Flaky, buttery, and delicious. My children actually like this much better than any other pie crust. It has more flavor, more texture, and more crispness-and it is much more nutritious. We love it with any pie, especially turkey pot pie, pumpkin pie, and apple pie.

Provided by Michelle Brady Stone

Time 15m

Yield 8

Number Of Ingredients 6

½ cup rolled oats
¾ cup whole wheat flour
2 teaspoons white sugar
½ teaspoon salt
⅓ cup cold butter, cut into pieces
2 tablespoons very cold water, or more if needed

Steps:

  • Place oats in the bowl of a food processor; pulse until finely ground.
  • Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
  • With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
  • Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
  • Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 200.8 mg, Sugar 1.1 g

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