We have friends coming for dinner tonight, one of whom is originally from Bydgoszcz, PL. Our menu is mostly Polish: Barszcz with Krokiety, Żurek, Kotlet Schabowy, Silesian Dumplings, cucumber salad, and a gołbaki casserole topped with mashed potatoes. For dessert, we’re going American. In planning our menu, I thought I would make two pies, one of them apple. But my pie baking was done the day before, on a Monday night, after a long day at work, and the thought of peeling and slicing apples after dinner didn’t sound appealing. So I decided to only do my other pie choice, a Cherry Berry Pie.
I used three packages of frozen fruit, so this is something you can make any time of year. If you have a summertime abundance of inexpensive, fresh berries, even better.
It’s possible to make a pie crust in almost no time at all, but if you wanted to make this even faster, use two prepared circles of pastry. In that case, this could be assembled while you’re preheating the oven.
This was the first time I’ve used my Home Made cookie stamp. I saw a pie one of my blogging friends made using one. It seemed like such a nice touch that I wanted to add the stamp to my collection. I’ll have to work on my technique. It’s not easy to read.
The recipe is basically one that I’ve had for fifty years (a Pillsbury 3-ring binder cookbook) with an improvement from Rose Levy Berandaum, thicken fruit pies with corn starch, not flour, and lots of it. I love that after it’s cooled, I can slice this pie and the filling does not run all over the pie pan. After it’s set up, it stays put. It’s not too solid, it’s just right.
- Your favorite double pie crust recipe or purchased
- ¾ cup sugar
- 5 tablespoons corn starch
- Juice and zest of one lemon
- 12 ounces frozen cherries
- 24 ounces frozen mixed berries
- 2 tablespoons milk
- 1 tablespoon sugar
- Preheat oven to 425
- Line an 8 or 9 inch pie pan with crust
- Combine ¾ cup sugar, cornstarch, lemon juice and zest
- Add frozen berries and gently stir until well mixed
- Add berry mixture to pie pan
- Top with second pie crust
- Seal edges and make slits in the top crust
- Bake 20 minutes
- Brush top pie crust with milk and sprinkle with sugar
- Bake another 35 minutes
- If your berries were thawed when they went in the pie, it may be done at this point, the juices should be bubbling up and through the slits in the top crust
- If your berries were frozen, as mine were, lay a sheet of aluminum foil over the top to keep it from getting too brown
- Bake until juices are bubbling, about another 30 minutes
- Allow to cool several hours or over night before slicing.