Chef Terri Milligan (Inn at Kristofer’s, Sister Bay, Wisconsin)
Makes 1 pie
Bumbleberry is a mixture of cherries from Door County, Wisconsin, and other fresh seasonal berries.
3 tablespoons milk or heavy cream
1 large egg
1½ pounds tart cherries, pitted, or 3 cups frozen tart cherries, pitted
3 cups assorted berries (such as blueberries, raspberries, and blackberries)
¼ cup cornstarch
1 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
2 tablespoons coarse-sanding sugar or raw sugar
2 unbaked pie crusts
Mix together all the ingredients. Set aside.
Toss the cherries and berries with the cornstarch, 1 cup of sugar, and 2 tablespoons of flour.
Roll out half of the pie dough. Lightly spray a pie tin with non-stick spray. Gently place the dough in the tin, making sure that there is at least 1 inch of pastry overlapping the edge. Place fruit in the pie.
Roll out the remaining dough. With a pastry brush, lightly brush the egg glaze on the rim of the pie. Place the top dough layer on the pie. Press around the pie to adhere to the edges. Trim and crimp edges.
With the remaining dough, make seven cookie-cutter decorations for the top of the pie. With a pastry brush, brush the top of the pie with the egg wash. Place the decorations evenly around the pie. Make two slits with a knife in the middle of the pie to release steam. Sprinkle sanding sugar or raw sugar on top of the pie.
Place pie in the refrigerator for 30 minutes before baking. This will harden the crust so it has less of a tendency to shrink when baking. Bake in a 375°F preheated oven for 1 hour or until the top of the pie is nicely browned. Make sure to place the pie on a baking sheet in case some of the mixture comes out of the edge. Cool for 1 hour before serving.
Chef’s Tip
This pie can be frozen and saved for future use. Place the unbaked pie on a baking pan in the freezer. Freeze for 3 hours, and then wrap in foil and label. Take directly out of the freezer and bake as directed above. Additional baking time is not necessary. Do not thaw prior to baking.