Who needs a cake to celebrate your nuptials when you can have a WEDDING PIE? Especially if it’s a Spiced Cherry pie. Mnnnn…..
I made this pie for Darlene and Guy, who got married recently in their hometown of Dalhousie, New Brunswick. While visiting them there, I decided that they needed a wedding Pie. Plus, I was fairly desperate to get my bake on after several days on the road—without an oven in sight!! (the baking withdrawals are real, people!).
If you’re into pumpkin-spice-everything right now but you’re also missing summer fruit as much as I am, this is the perfect crossover pie. It’s a sweet cherry pie with a holiday twist. I’ve added cinnamon, fresh nutmeg, cardamon, brown butter, maple syrup and orange extract. I ran out of cherries while making this pie (I was travelling at the time and didn’t buy enough, oops!), so I added a few blackberries and blueberries to the mix. Super good! (recipe below post)
The wedding theme is optional, of course. But even without the bride and groom, I think you’ll like this pie.
If you look closely at the pie, you’ll notice the groom’s arm missing. After it came out of the oven, it needed to cool for a couple of hours. Unfortunately Guy had to work at 4am so he couldn’t wait to have the pie as it was getting late. Darlene didn’t want to cut into their wedding pie without him, but then she got hungry later and decided to bite a piece of his arm off (ha). The next morning she just told him a shark attacked the pie in the night. Considering there aren’t too many sharks in Northern New Brunswick, I don’t think he believed her. But it was a good attempt, anyway.
I hope you guys are doing great and having a fabulous fall so far! I’ve only been writing this post since I got back from my travels but then I got super busy with getting my baking biz up n’ running. How all my blog/foodie friends find the time to not only post on their blogs often, but also keep up with Instagram (and the comments!), facebook, twitter AND have time to recipe-test and bake is beyond me?? Teach me your ways, guys. Pleaseeeee?
Plus, I wasn’t sure how to keep my blog and business separate, so I decided to put this blog on a short hiatus. The problem was that many of my local homies were coming here looking for a menu and reviews of my treats. Instead, all they found were travel pics, food ramblings and recipes (ha ha). None of which helped them get their hands on a fresh Apple Pie whatsoever.
So, I’ve created a new Facebook page for my baking biz so that way I can keep this as my food/lifestyle blog and a place to share recipes, and anyone looking for treats can go to my Facebook page to see my menu and read reviews. That’s also where I can send event organizers who are looking to see if I’d be a viable vendor for their craft fairs. I’ll be posting my new creations there regularly, as well as events and updates.
Speaking of craft fairs…I need your help, guys! I’m hoping to get into a couple of upcoming events so I’d love it if you could stop by to check out my new facebook page (don’t forget to like/follow, too). Thanks a bunch, I really appreciate it.
I was also thinking of sharing my recent trip on here but then I remembered this is supposed to be a food blog, after all 😀 Plus my last few travel stories such as my Spring Road Trip and my Christmas holiday last year, didn’t get much traffic or feedback at all. So, I’ve decided to just keep my travel stories for when I meet friends over coffee or drinks (then they don’t have a choice–and can’t scroll either! haha) and just focus on my baking & recipes here. That also means my posts will be shorter (yay!). But don’t worry– I can talk a lot about food, too.
Hope you’re having a great start to the holidays! Let me know if you try this cherry pie, it’s one of my faves. I’m also sharing my latest holiday creation— White Chocolate Cream pie’– soon, too. If you like white chocolate, I think you’ll love it. Stay tuned!
Happy Weekend, friends!
Love, Dana xo
Spiced Cherry Pie
Summer and Fall Flavours combined into one very tasty pie. Perfect for the holidays, too!
For the Filling
- 6 cups frozen cherries (or a mix of other berries)
- 1 small apple grated
- 2 teaspoons fresh lemon juice
- 2 teaspoons cinnamon
- 1/2 teaspoon fresh nutmeg
- 1/2 teaspoon cardamon
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 3 tablespoons tapioca starch (or cornstarch)
- 1/4 brown butter or regular butter
- 2 teaspoons vanilla bean extract or regular vanilla
- pinch of sea salt
- 1 tsp orange extract (optional)
Roll out your favourite pie dough and put into a 9" pie plate, or skip if using a storebought unbaked pie crust.
Place 2 cups of frozen cherries (or other fruit) and brown sugar in a saucepan and cook over medium heat until the cherries soften and they become saucy (I use a fork or potato masher to help break them down). The mixture should reduce by approximately a third to a half, usually in about 10 minutes or so. Allow to cool slightly. *While this is not a mandatory step, I always do this because it takes some of the 'water' out of the filling and adds a condensed sauce to the pie filling.
Add brown butter, maple syrup (or reg/brown sugar), cinnamon, cardamon, nutmeg and salt to the cherry mix. Set aside to cool
Grate apple and squeeze some of the moisture out with a cloth or paper towel. Add to the cherries
Add the remaining 4 cups frozen (don't thaw) to the cooled cherry mixture and then add vanilla, orange extract (if using) and tapioca. Mix gently until tapioca is absorbed into the berry mix.
Scoop filling into shell. Place lattice or a full crust on top, if using. I generally bake my shapes/pastry letters separately. Place in freezer for about 15 minutes.
While your pie is chilling, preheat oven to 400F. Remove pie from freezer and brush egg wash along crust sides and top or lattices, if using.
Bake at 400F for 15-20 minutes then reduce heat to 350F and cook for another 30 minutes or so, or until filling is bubbling and crust is a nice golden brown. I use a pie shield (or tin foil around top crust sides) for the last 1/2 of baking if the crust is getting brown too quickly.
Allow pie to cool for at least a couple of hours, at room temperature. If you slice into it before it's completely cooled, it'll be very soupy (I know from impatient experience haha). If desired, add some fresh cherries berries to the top of your pie when it has cooled. This adds a nice freshness to your pie. Add your pre-baked pastry toppers or just whip cream/ice cream. Enjoy!