At the Market | Sour Cherry, Apricot and Blueberry Pie

All that we can say is that  the gang is all here ! We of course are referring to summer fruit! Apricots, sweet cherries, sour cherries, blueberries, nectarines, peaches, it’s the sweet season if you will.  Typically, I prefer to make standalone fruit pies or crumbles to let that particular fruit shine in all of its glory, but for this recipe, I decided to combine all of the fruit harvested in a recent visit to a farm upstate into a pie that combines sweet apricots and blueberries alongside tart cherries. Each bite offers an array of delightful flavors.

All that we can say is that the gang is all here! We of course are referring to summer fruit! Apricots, sweet cherries, sour cherries, blueberries, nectarines, peaches, it’s the sweet season if you will. Typically, I prefer to make standalone fruit pies or crumbles to let that particular fruit shine in all of its glory, but for this recipe, I decided to combine all of the fruit harvested in a recent visit to a farm upstate into a pie that combines sweet apricots and blueberries alongside tart cherries. Each bite offers an array of delightful flavors.

ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie
ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie
 
 

Sour Cherry, Apricot and Blueberry Pie

For the Paté Sucré

3 cups flour

1/4 cup sugar

1/2 teaspoon salt

2 stick cold unsalted butter, diced

1/3 to 1/2 cup ice cold water

For the Filling

1 pint sour cherries (if unavailable, sweet cherries will work), pitted and halved

6 apricots, diced

1 pint blueberries

1/2 cup sugar

1/2 lemon juiced

1/4 teaspoon salt

1 egg, beaten

Sanding sugar, for garnish

Directions: To prepare the crust, combine flour, sugar, salt and butter in a bowl. Using a pastry cutter, cut butter into flour until the butter is pea-sized making sure to keep mixture cold. You can also do this in a food processor. Add water, omitting ice cubes and using your hands, work until dough comes together. Separate dough into two and wrap in parchment paper. Refrigerate for two hours or overnight.

To Prepare Pie: Preheat oven to 400 degrees. Remove the crust from the refrigerator. Take one part of the pie dough and open parchment and lay a new piece on top, this will make rolling the dough easier. Roll until about 1/8 inch thick. Keep covered and put into the freezer. Repeat with the second dough.

Next make the filling. Put fruit, sugar, lemon juice and salt into a bowl, stir and let macerate for about ten minutes. Gently lay dough into a pie dish, add filling, put back into the freezer. Remove remaining pie crust and use a small cookie cutter to make a pattern if desired. Lay dough over pie and trim edges. Brush with egg wash and coat with sanding sugar. Bake for 45 minutes until crust is a light brown. Let cool before enjoying.

 
ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie
ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie
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ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie

Next Up…. Peaches!

ROSE & IVY Journal In Season Sour Cherry, Apricot & Blueberry Pie

Photography by Alison Engstrom