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Spiced Cherry Pie

Summer and Fall Flavours combined into one very tasty pie. Perfect for the holidays, too!

Course Pies, dessert, Holiday
Author Dana

Ingredients

For the Filling

  • 2 cups each cherries, blackberries and blueberries 6 cups total (or another mix of your choice)
  • 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)

Instructions

Instructions

  1. Roll out your favourite pie dough and put into a 9" pie plate, or skip if using a storebought unbaked pie crust.
  2. 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.
  3. Add brown butter, maple syrup (or reg/brown sugar), cinnamon, cardamon, nutmeg and salt to the cherry mix. Set aside to cool
  4. Grate apple and squeeze some of the moisture out with a cloth or paper towel. Add to the cherries

  5. 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.

  6. 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.

  7. 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.
  8. 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.
  9. 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!