Mixed Berry Pie With Honey Whole Wheat Crust Food

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CHERRY-BERRY PIE WITH WHOLE WHEAT PIE CRUST



Cherry-Berry Pie with Whole Wheat Pie Crust image

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.

Provided by Kim

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h5m

Yield 10

Number Of Ingredients 20

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
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 : Calories 484.3 calories, Carbohydrate 74.4 g, Cholesterol 67.4 mg, Fat 20.2 g, Fiber 7.6 g, Protein 6.9 g, SaturatedFat 12.1 g, Sodium 323.5 mg, Sugar 38.9 g

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST



100% Whole Wheat Graham Crackers or Pie Crust image

I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.

Provided by Jujubegirl

Categories     Breads

Time 25m

Yield 60 crackers, 60 serving(s)

Number Of Ingredients 10

2 1/4 cups whole wheat flour
1/2 cup turbinado sugar (sucanat or brown sugar would work too)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons honey
1/4 cup water
1 teaspoon vanilla
8 tablespoons butter (melted)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in microwave or on stovetop.
  • Mix together dry ingredients (first 6 ingredients).
  • Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
  • Line two jelly roll pans with parchment paper or Silpat.
  • Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
  • Gently score the crackers into rectangles with a pizza or pasta cutter.
  • Bake for 15-20 minutes or until crisp and just beginning to brown.
  • Let cool on a wire rack.

Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6

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