Sour Cherry and Blueberry Crumb Pie

Sour Cherry and Blueberry Crumb Pie

cream cheese crust:

• 1 1/4 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold

• 1/2 cup cream cheese, cold

• 2-3 tablespoons ice water

filling:

• 1 pound sour cherries, pitted

• 1 pound blueberries

• 1 cup granulated sugar

• 2 tablespoons corn starch

• 2 tablespoons all-purpose flour

• 1 tablespoon water

• 1 tablespoon lemon juice

• 1 teaspoon cinnamon

  • 1/4 teaspoon salt

crumb topping:

• 1/2 cup all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup oats

• 1/4 teaspoon salt

• 4 tablespoons unsalted butter, cold

Preheat the oven to 425. Line a baking sheet with foil.

Crust:

In a bowl, combine the flour, sugar and salt. Cut the butter and cream cheese into chunks and scatter it over the flour. Use a pastry cutter to cut the butter and cream cheese in until pea-sized pieces remain. Scatter the ice water over the mixture, then use your hands to pull the dough together into a ball. (do not add more water; the dough may seem dry at first, but eventually it will come together)

On a floured surface, roll out the dough to 1/4 inch thick, then fit into a deep dish pie pan. Fold the edges under. Refrigerate while you get the filling ready.

Filling:

Place the fruit in a large bowl, and toss with the sugar. In a small bowl, whisk together the corn starch, flour, water and lemon juice to create a slurry. Pour over the fruit and toss to coat evenly. Sprinkle with the cinnamon and salt.

Pile the filling into the crust, and set the pie on the baking sheet. Bake for 20 minutes while you prepare the topping.

Topping:

Combine the topping ingredients in a bowl and use a pastry cutter to cut the butter in until coarse and crumbly. Refrigerate until ready to use.

After the pie has baked for 20 minutes at 425, reduce the temperature to 375. Sprinkle the fruit with the crumb topping. Bake the pie at 375 for an additional 35-40 minutes until browned on top and the filling is bubbling. Cover the edges with a pie shield, if needed, to prevent over-browning.

Set pie on a wire rack and cool for at least 5-6 hours or overnight before cutting.

Yields 8 servings.

Recipe from Curly Girl Kitchen