On Fridays, Elly and I visit the Pottstown Farmers Market. Two Fridays ago, there were blueberries and cherries for sell. I grabbed 2 pints of each.
My original plan of what to do with the fruit involved a blueberry pie and a bowlful of cherries on the dining room table to periodically nibble. The downside with my plan was that Elly wouldn’t be able to eat any cherries because I would be too worried about her choking on the pit.
While biking home, I came up with plan B: a blueberry and cherry pie. Pies are nothing more than fruit, sweetener and thickener. Yet, I still felt compelled to locate a recipe in order to get the proportions correct. I chose this recipe because it used equal amounts of sweet cherries and blueberries. After reading the reviews, I knew to cut drastically back on the sugar and cinnamon. I added only a little of each and then taste tested the fruit. The fruit was so flavorful and sweet that it didn’t take me long to find just the right balance.
My version of the blueberry and cherry pie:
2 ½ cups pitted sweet cherries
2 ½ cups blueberries
½ cup sugar
2 tbsp arrowroot or cornstarch
1 tsp cinnamon
1 tbsp butter
1 recipe pastry for a 9.5-inch pie
Cover pie shell with tinfoil. Weight tinfoil down with dry beans. Parbake pie shell in a 425 degree oven for 12 minutes. Remove tinfoil. Reduce oven temperature to 350 and bake for 12 more minutes or until shell is golden brown.
Mix fruit in a big bowl. Coat with sugar and cinnamon. Taste. Add more sugar if desired. Add arrowroot. Toss to combine.
Pour fruit into parbaked pie shell. Dot with butter.
Cook at 375 for approximately 45 minutes or until bubbly.