Cherry Berry Post-Vacation Pie

I ordered a pint of heavy whipping cream from the local dairy, so I was really feeling the pressure to churn out a pie before it went bad. Success! When my husband had a few work friends over, we all dined on warm summer pie and fresh whipped cream. Yum. I will publicly admit that I cut the air vent way off center, but aside from that it was fabulous. Here's the recipe:

Cherry Berry Pie (makes one 9" pie)

ingredients:
buttery pastry dough for bottom and top crust
3/4 c. white sugar
1 bag of cherries, pitted and halved (I did not weigh it; my husband bought them)
1 pint of blueberries
3/4 pint of red raspberries
4 T. arrowroot starch
a splash of fresh orange juice (not from concentrate)
juice from half of one lemon

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 400 F for 40 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.

Current Pie Tally: 142

4th of July 2014 Pie

This one is becoming a yearly tradition for the 4th of July. One of the perks of a rain day at the beach is that it gives you more time to make pie! A sumptuous berry delight as usual. Here is the recipe. I used lime juice instead of lemon and baked mine at 400 for 30 min, and then 350 for about another hour if I remember correctly. Enjoy!

Current Pie Tally: 141

Berrybarb Vacation Pie

I called the last one a Rhuberry Pie, so this one shall be named Berrybarb since it's slightly different. This is the first of the two pies I have to show for my recent 3-week vacation with family in CT. It came out great. Here's the recipe:

Berrybarb Pie (makes one 9" pie)

ingredients:
buttery pastry dough for bottom and top crust
1 c. white sugar
4 - 6 large stalks of rhubarb (about 1 lb.)
1 pint of blueberries
1 quart strawberries
4 T. arrowroot starch
a splash of fresh orange juice (not from concentrate)
juice from half of one lemon

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 400 F for 30 minutes. Reduce heat to 350 F and continue to bake for another 40-50 minutes. Cool and serve.

Current Pie Tally: 140