Name: American Sour Cherry Blueberry Pie
Prep time: 1 h
Cook time: 55 min
Total time: 5 h
Cuisine: American
Ingredients: For the dough:; 2 cups (260g) all-purpose flour; 1 tbsp. sugar; pinch of salt; 5.3 oz. (150g) cold butter; 1 medium egg; 1 tbsp. limoncello liquor; For the cherry filling:; 32 oz. (900) fresh sour cherries, washed and pitted; 1 cup (200g) sugar; 1 oz. (30g) cornstarch; 1/4 cup (60ml) water (or cherry juice); 2 tbsp. lemon juice; 2 tbsp. limoncello liquor; 1/2 tsp. vanilla extract; For the blueberry filling:; 10 oz. (280g) fresh blueberries (or frozen and thawed); 2 tbsp. sugar; 0.5 oz. (15g) cornstarch; 1 medium egg yolk for brushing

12Shares
0
0
10
2

It’s “Bake Together” time once again! Yay! Once a month Andrea from Zimtkeks & Apfeltarte and I come together for this little baking event, but this time it seems it was a much longer time in between… can be due to all the lockdown stuff – somehow the time seemed to run slower or stopped at all for several weeks. Staying at home all that time doing the same stuff each day makes you forget the time I guess ;) Well… everything is better now, so let’s not complain anymore! Today I got a delicious “All American” Sour Cherry Blueberry Pie for you because the theme of this month’s Bake Together is “Sour Cherries & America”. The combination might not be obvious at first sight, but it makes sense at some point… believe me ;)

American Sour Cherry Blueberry Pie | Bake to the roots

As you might know, Andrea and I have a fixed day every month on which we bake “together” and then surprise each other with the results. We have been doing this for several years now. Every month a new topic to create something delicious. We don’t really bake together – we live too far away from each other for that, but in our minds, we’re standing in the kitchen I’d say ;) This month the topic is a little different than usual. Normally, we have a fruit or berry as the main ingredient in our recipes – this time we’ve expanded that a bit. The heroes in our recipes are sour cherries today but because Independence Day is coming up soon in the US, so we thought taking that into our topic as well would be a good idea. Andrea and I both have some history with the US of A ;)

So what would be the most logical to do with an “All American Cherries” topic? A delicious cherry pie, of course! Besides donuts and cupcakes, pies always remind me of my time in the US… many moons ago. Madonna is singing about American pies, and they made it even into the movies with a whole “American Pie” movie saga ;P I guess making a pie was quite obvious here, right? Since the 4th of July is coming up next week my pie also got a typical “stars & stripes” look. Thought that was appropriate and quite matchy matchy ;) Well… nice I needed something blue for the flag on the pie, I also added some blueberries to one side of the pie – so it’s not a real cherry pie but a berry pie ;P

Next week you will find more “typical” American recipes here on the blog. I wanted to extend the Independence Day celebrations a bit to show you some more recipes I like. Americans somehow make a lot of bakes and cooked dishes I happen to like a lot ;P

Enough babbling – what did Andrea bake today? Do we know? No! So let’s visit her blog and check out what she did with the “All American Cherry” topic. Maybe she also made some pie?! You never know… we haven’t had any similar recipes for quite a while now since you can do very different things with each topic…

INGREDIENTS / ZUTATEN

For the dough:
2 cups (260g) all-purpose flour
1 tbsp. sugar
pinch of salt
5.3 oz. (150g) cold butter
1 medium egg
1 tbsp. limoncello liquor

For the cherry filling:
32 oz. (900) fresh sour cherries, washed and pitted
1 cup (200g) sugar
1 oz. (30g) cornstarch
1/4 cup (60ml) water (or cherry juice)
2 tbsp. lemon juice
2 tbsp. limoncello liquor
1/2 tsp. vanilla extract

For the blueberry filling:
10 oz. (280g) fresh blueberries (or frozen and thawed)
2 tbsp. sugar
0.5 oz. (15g) cornstarch

1 medium egg yolk for brushing

Für den Teig:
260g Mehl (Type 550)
1 EL Zucker
Prise Salz
150g kalte Butter
1 Ei (M)
1 EL Limocello Likör

Für die Kirschfüllung:
900 Frische Sauerkirschen, gewaschen & entsteint
200g Zucker
30g Speisestärke
60ml Wasser (oder Kirschsaft)
2 EL Zitronensaft
2 EL Limoncello Likör
1/2 TL Vanille Extrakt

Für die Blaubeerenfüllung:
280g frische Blaubeeren (oder TK-Ware aufgetaut)
2 EL Zucker
15g Speisestärke

1 Eigelb (M) zum Bestreichen

American Sour Cherry Blueberry Pie | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Add the flour, sugar, and salt for the dough to a large bowl and mix until well combined. Add the cold butter in small cubes and cut with a pastry blender* into pea-sized pieces. Add the egg and limoncello and mix it in. Knead until the dough starts coming together – try not to overwork it. Divide the dough into roughly 2/3 and 1/3, shape into balls, flatten and wrap separately in plastic wrap. Place in the fridge for about 1 hour.

2. While the dough is chilling prepare the cherry filling. Wash, dry and pit the cherries. Try to save all the juices. Add the sugar, cornstarch, water (or cherry juice), lemon juice, limoncello, and vanilla extract to a large pot and mix until there are no more cornstarch lumps. Heat up and bring to a boil, then add the pitted cherries and let simmer over medium heat for about 8-10 minutes. The cherries should be soft but not mushy and the liquid in the pot should have thickened. Take off the heat and let cool down.

3. Grease a 9 inches (23cm) pie dish lightly and set aside. Roll out the larger dough portion slightly larger than the pie dish, transfer to the dish and press to the bottom and sides. Cut off overlapping dough, but keep a small border. Prick several times with a fork and place in the fridge until needed. Roll out the remaining dough and cut out strips and stars. Set aside.

4. For the blueberry filling add the blueberries to a bowl, mix the sugar with the cornstarch and add to the bowl – mix to combine, then set aside.

5. Preheat the oven to 390°F (200°C). Use a strip of aluminum foil to create a barrier, place in the pie crust to divide the crust into 1/3 and 2/3 sections. Spoon blueberry mixture into the 1/3 section of the pie crust. Add the cherry filling to the other section, then carefully remove the barrier. Place the dough strips on top of the cherry filling and the starts on top of the blueberry filling (and if you like all around the pie). Mix the egg yolk with some water and brush the stars and strips with it. Cover the edges of the pie loosely with aluminum foil and place in the lower part of the oven. Bake for about 25 minutes, then remove the foil and bake another 20-30 minutes or until the crust has a nice color and the filling is bubbling. Take out of the oven and let cool down for several hours before serving.

1. Für den Teig das Mehl mit Zucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und dann mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Das Ei und den Likör dazugeben und alles schnell zu einem Teig verkneten. Den Teig in 2/3 und 1/3 Portionen aufteilen und In Klarsichtfolie eingeschlagen. Für etwa 1 Stunde in den Kühlschrank legen.

2. Während der Teig durchkühlt, die Kirschfüllung vorbereiten und dafür die Kirschen waschen, abtropfen lassen und dann entsteinen. Nach Möglichkeit allen Fruchtsaft auffangen. Den Zucker mit der Stärke, Wasser, Zitronensaft, Likör und Vanille Extrakt in einen großen Topf geben und verrühren, bis keine (Stärke-) Klümpchen mehr zu sehen sind. Alles zum Kochen bringen und dann die Kirschen zugeben und bei mittlerer Hitzezufuhr für 8-10 Minuten leicht köcheln lassen – immer wieder rühren, damit nichts anbrennt. Die Kirschen sollen weicher werden, aber nicht matschig – die Flüssigkeit im Topf sollte schön angedickt haben. Vom Herd ziehen und abkühlen lassen.

3. Eine 23cm (9 inches) Pie-Form leicht einfetten und zur Seite stellen. Die größere Teigportion ausrollen und dann in die Form legen und am Boden und den Seiten festdrücken – der Teig sollte etwa 1cm (0.4 inches) überlappen. Den Teig, der zu viel ist, abschneiden und einen schönen Rand formen. Den Boden mit einer Gabel mehrmals einstechen und dann bis zur weiteren Verwendung wieder in den Kühlschrank stellen. Den restlichen Teig ebenfalls ausrollen und Sterne und Streifen ausschneiden/ausstechen. Zur Seite stellen.

4. Für die Blaubeerenfüllung die Blaubeeren in eine Schüssel geben. Zucker mit Stärke vermischen und dann zur Schüssel dazugeben und alles gut vermengen. Zur Seite stellen.

5. Den Ofen auf 200°C (390°F) vorheizen. Ein Stück Aluminiumfolie zusammenfalten und daraus eine “Barriere” bauen, mit der man das Innere des Pies in eine 1/3 und eine 2/3 Sektion abteilen kann. Die Blaubeeren in die kleinere Sektion füllen und die Kirschfüllung in die größere Sektion – die Folie vorsichtig entfernen. Die ausgeschnittenen Teigstreifen dann auf die Kirschfüllung legen und die Sterne auf die Blaubeerenfüllung. Wer mag, kann auch rundum noch Sterne auf dem Rand verteilen. Das Ei mit etwas Wasser verquirlen und den Teig überall damit bestreichen. Den Rand des Pies locker mit etwas Alufolie abdecken und dann im unteren Drittel des Ofens für etwa 25 Minuten backen. Die Folie entfernen und weitere 25-30 Minuten backen, bis die Oberfläche eine schöne Farbe bekommen hat und die Füllung blubbert. Aus dem Ofen holen und für mehrere Stunden abkühlen lassen vor dem Servieren.

American Sour Cherry Blueberry Pie | Bake to the roots

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

American Sour Cherry Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bake to the roots
Prep Time: 01:00
Cook Time: 00:55
Total Time: 05:00
Category: Pies
Cuisine: American

Print Recipe

Description

Delicious All-American pie with sour cherries and blueberries – the perfect pie to celebrate Independence Day.

Ingredients

For the dough:

2 cups (260g) all-purpose flour

1 tbsp. sugar

pinch of salt

5.3 oz. (150g) cold butter

1 medium egg

1 tbsp. limoncello liquor

For the cherry filling:

32 oz. (900) fresh sour cherries, washed and pitted

1 cup (200g) sugar

1 oz. (30g) cornstarch

1/4 cup (60ml) water (or cherry juice)

2 tbsp. lemon juice

2 tbsp. limoncello liquor

1/2 tsp. vanilla extract

For the blueberry filling:

10 oz. (280g) fresh blueberries (or frozen and thawed)

2 tbsp. sugar

0.5 oz. (15g) cornstarch

1 medium egg yolk for brushing

Cook Mode Prevent your screen from going dark

Instructions

1. Add the flour, sugar, and salt for the dough to a large bowl and mix until well combined. Add the cold butter in small cubes and cut with a pastry blender* into pea-sized pieces. Add the egg and limoncello and mix in. Knead until the dough starts coming together – try not to overwork it. Divide the dough into roughly 2/3 and 1/3, shape into balls, flatten and wrap separately in plastic wrap. Place in the fridge for about 1 hour.

2. While the dough is chilling prepare the cherry filling. Wash, dry and pit the cherries. Try to save all the juices. Add the sugar, cornstarch, water (or cherry juice), lemon juice, limoncello, and vanilla extract to large pot and mix until there are no more cornstarch lumps. Heat up and bring to a boil, then add the pitted cherries and let simmer over medium heat for about 8-10 minutes. The cherries should be soft but not mushy and the liquid in the pot should have thickened. Take off the heat and let cool down.

4. For the blueberry filling add the blueberries to a bowl, mix the sugar with the cornstarch and add to the bowl – mix to combine, then set aside.

5. Preheat the oven to 390°F (200°C). Use a strip of aluminum foil to create a barrier, place in the pie crust to divide the crust into 1/3 and 2/3 sections. Spoon blueberry mixture into the 1/3 section of the pie crust. Add the cherry filling to the other section, then carefully remove the barrier. Place the dough strips on top of the cherry filling and the starts on top of the blueberry filling (and if you like all around the pie). Mix the egg yolk with some water and brush the stars and strips with it. Cover the edges of the pie loosely with aluminum foil and place in the lower part of the oven. Bake for about 25 Minutes, then remove the foil and bake another 20-30 minutes or until the crust has a nice color and the filling is bubbling. Take out of the oven and let cool down for several hours before serving.

Notes

Enjoy baking!

Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.