Double-crust Blueberry Cherry Pie
A classic buttery double crust pie made sugar-free with seasonal fresh berries.
If you're a novice, watch this video for directions.
(This is a rich traditional-style crust, so it's not super-healthy - but a tasty treat!)
2 1/2 c all-purpose flour
1 tsp sugar (optional)
1/4 tsp salt
2 sticks (1/2 pound, or 1 c) cold unsalted organic butter
6 Tbsp ice-cold water
*4 c blueberries
*2 c pitted cherries
1/4 c unsweetened fruit juice concentrate (white grape or orange) or maple syrup
2 Tbsp starch (I used tapioca starch)
2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp salt
* You can use other berries (and/or combos) like raspberries, saskatoons, huckleberries...
Make a double crust.
Combine all filling ingredients in a bowl.
Line pie plate with pastry. Pour in filling. Add top layer of pastry. Brush with egg yolk for a golden hue (optional).
Bake at 425 in the lower part the oven for 10min.
Lower the temperature to 375 and bake for 50min.
If the edge of the crust starts to brown too much, cover it with tinfoil.
Let cool to room temperature before serving.