Cherry-Berry Pie with Whole Wheat Pie Crust

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I made this pie as a way to use up some of the beautiful late summer fruit that Michigan has to offer. Paired with pure Michigan maple syrup, this pie has no refined sugar, and is complemented with additional flavor from a whole wheat crust. A mix of any wild berries and/or cherries should work for this, but make sure to adjust the maple syrup amount depending on the sweetness of your fruit.

Submitted by Kim
Published on September 4, 2019
Prep Time:
1 hr
Cook Time:
1 hr 5 mins
Additional Time:
1 hr
Total Time:
3 hrs 5 mins
Servings:
10
Yield:
1 9-inch pie
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Ingredients

Original recipe (1X) yields 10 servings

Crust:

  • 2 ⅓ cups whole wheat flour

  • 2 tablespoons pure maple syrup

  • ½ teaspoon salt

  • 1 cup cold butter, cut into cubes

  • 9 tablespoons ice cold water

  • 1 ½ tablespoons apple cider vinegar

Filling:

  • 4 cups fresh sour cherries, pitted

  • 1 cup fresh blackberries

  • 1 cup fresh blueberries

  • ¼ cup ground cherries, husked

  • 1 cup pure maple syrup

  • ⅓ cup cornstarch

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon almond extract

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 1 egg, lightly beaten

  • 1 tablespoon water

Directions

  1. Place flour, 2 tablespoons maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand.

  2. Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour.

  3. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside.

  4. Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside.

  5. Remove 1 disc of pie dough from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.

  6. Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.

  7. Bake in the preheated oven for 35 minutes. Remove foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.

Nutrition Facts (per serving)

484 Calories
20g Fat
74g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 484
% Daily Value *
Total Fat 20g 26%
Saturated Fat 12g 61%
Cholesterol 67mg 22%
Sodium 324mg 14%
Total Carbohydrate 74g 27%
Dietary Fiber 8g 27%
Total Sugars 39g
Protein 7g 14%
Vitamin C 23mg 26%
Calcium 79mg 6%
Iron 2mg 13%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.