the end of summer

10 Sep

it’s upon us. summer’s end is just around the corner. for lots of people this is a truly sad time. i however couldn’t feel less sad. i don’t like summer. it’s not glamorous for me. i sweat like a 700 lbs man. it’s gross. i HATE being hot. i HATE sweating and i HATE when it’s too hot out even to bake. since baking is my sanity saver, summer can be a truly crazymaker time in my life. so knowing that the promise of fall is here in kansas city my soul is skipping with joy.
however, i will miss the beautiful produce summer provides. fruit pies are my favorite and delicious fresh berries leave with the end of summer, so while some of you are clinging to these last days of sweltering, miserable, dry, sweat-inducing summer let us make my favorite summer fruit pie…

cherry blackberry pie.

i wish i loved all cherry pie. there’s something so…all-american about it. like baseball. another thing i wish i liked. but i don’t. somethings you can’t change. anyway, two bites into an all cherry pie and i feel i’ve met my seasonal quota for cherries. so this delightful little pie breaks up the cherryness of cherries with the tart, texture-ful (now a word) goodness of blackberries.

also, crumble top seems suiting for optimal baked cherry enjoyment. i had a DELICIOUS cherry crumble at a friends house this summer and decided that an oatmeal crumble top made me fall in love with baked cherries.

i mean who can say no to brown sugar, cinnamon, oats, and butter. no one. that’s who.

plus when you put a huge scoop of vanilla ice cream on top of this warm out of the oven even a summer hater like me wishes it could stay forever.

so without further ado i give you

cherry blackberry pie:

you’ll need one pie crust. you could use the one i gave you here. or you’re own. it’s whatev. as long as it’s delish. and ‘breved.

12 oz fresh pitted sweet cherries -or- one 12 oz bag of frozen sweet cherries (not in syrup) slightly thawed
20 oz fresh blackberries -or- 20 oz frozen blackberries (not in syrup) slightly thawed
1/2 cup plus 2 tbsp sugar
1 tbsp fresh lemon juice
grated zest of one lemon
1 1/2 tbsp cornstarch
1/4 tsp nutmeg
1/4 tsp ginger

preheat the oven to 400F.
gently mix the berries, 1/2 cup sugar, juice, and zest into a bowl and let sit for 10-15 min to let those delicious berry juices start to ruminate.
mix the cornstarch, 2 tbsp sugar, nutmeg, and ginger in a small bowl and stir into the berries just before pouring into chilled pie shell.
place pie in oven on center rack for 30 min.
meanwhile make the crumble topping:

1 cup all-purpose four
1/2 cup rolled oats
2/3 cup firmly packed dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/4” pieces.

put dry ingredients into food processor and pulse several times. scatter butter over top and pulse until the mixture resembles fine crumbs. empty crumbs into a mixing bowl and rub the crumbs between your fingers until you have large, buttery crumbs and pop in the fridge until ready to use.

remove pie from oven and carefully dump the crumble topping on top of the pie and pat down evenly.

pop back into oven at 375F for 35-40 min. keep an eye on it. if that topping starts to get too brown cover with foil for the last bit of baking.

let pie cool for an hour before slicing. serve with vanilla ice cream or homemade whipped cream.
if you don’t eat it all the moment it comes out of the oven store it in fridge. the crumble top will get a little soggy in the fridge so probably only keep it for 2 days.


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