Cherries and blackberries are a dream team of rich color and sweet-and-sour flavor. The juicy twosome pairs with orange peel for a fresh tasting cherry pie that's finished with a beautiful lattice crust.
3/4 - cup granulated sugar
1/2 - cup packed brown sugar
6 - tablespoons cornstarch
1 - teaspoon finely shredded orange peel
4 - cups fresh or frozen* unsweetened tart red cherries, pitted
1 1/2 - cups blackberries
1 - recipe Pastry for Double-Crust Pie
1 - recipe Sweetened Whipped Cream or vanilla ice cream (optional)
In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.
Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.
For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.
Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream
FROM THE TEST KITCHEN
If using frozen cherries, let mixture in Step 1 stand 45 minutes or until cherries are partially thawed. In Step 4, bake 45 minutes before removing foil.
Adorn your pie with a sweet cherry touch. Stamp out circles for cherries using small biscuit cutters. Make a leaf with a small teardrop pastry cutter, or use a knife to cut the shape freehand.