Whole Wheat Crust Cherry-Berry Pie

Ingredients

• 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
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon almond extract
• ¼ teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1 tablespoon water

Step 1

Combin the flour, 2 tablespoons of maple syrup, and salt in a food processor. Give it a few quick pulses to mix everything together. Then, add the butter and pulse again until the mixture looks like coarse sand.

Step 2

In a small cup, mix the cold water with the vinegar. Pour about half of this into the food processor and pulse a few times. Keep adding more of the liquid little by little until the dough just begins to come together. Split the dough in half, wrap each piece in plastic wrap, and shape them into discs. Pop them in the fridge for at least an hour to chill.

Step 3

Preheat your oven to 375°F (190°C). Line a large baking sheet with foil and set a 9-inch pie pan on top—this will catch any drips.

Step 4

In a big bowl, toss together all the berries: sour cherries, blackberries, blueberries, and ground cherries. In another small bowl, whisk the maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and salt until smooth. Pour this over the berries and gently mix everything until well coated. Set the filling aside for now.

Step 5

Take one of the chilled dough discs and roll it out on a lightly floured surface into about a 12-inch circle. Fit it into your pie pan, pressing it evenly into the bottom and up the sides. Roll out the second disc into another 12-inch circle, then cut it into 1-inch strips for the lattice top. Pour the berry filling into the crust, then weave the strips over the top in a lattice pattern. Trim any extra dough hanging over the edges and pinch the edges to seal.

Step 6

Whisk together the egg and water to make an egg wash, then brush it lightly over the pie crust. To keep the edges from getting too dark, cover them with foil.

Step 7

Bake the pie for 35 minutes, then remove the foil and bake for another 30 to 40 minutes, until the crust is golden and the filling is bubbling. Let the pie cool completely before slicing and serving.