Artisan Old-Fashioned Blueberry & Cherry Pie
Makes one 9-inch pie
Note: This charming polka-dot pie works equally well when made in 4- or 5-inch tartlet pans. Reduce baking time to 25 to 35 minutes.
Pie dough for a double-crust pie (or a 15-ounce package of rolled, refrigerated pie crust)
12 ounces fresh or frozen blueberries, thawed
12 ounces fresh or frozen dark sweet cherries, thawed
1/2 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon vanilla extract
Whipped cream for serving, optional
1. Preheat oven to 375 degrees. Roll out dough (or unfold one refrigerated pie crust) and place in a 9-inch pie plate, pressing crust firmly into plate.
2. In a large bowl, combine remaining ingredients; mix well. Spoon mixture into pie crust.
3. Roll out remaining pie crust. Using the clean plastic cap from a soda bottle, cut about 15 circles from the center, forming polka dots; leave a 1-inch border around the edge. (If you are using small tartlet pans, use something slightly smaller to punch the holes, such as a 1/2-inch piping tip.) Place crust over cherry mixture. Pinch together and trim edges to seal, then flute, if desired.
4. Bake 35 to 40 minutes, or until crust is golden and filling is bubbly. Let cool before serving with whipped cream, if desired.
-- Liane Ingham, The Artisan Kitchen