Imagine a dessert that transports you to a world of pure culinary bliss - where traditional Cherokee cooking meets mouthwatering berry perfection. This handmade pie isn't just a recipe; it's a journey through flavor, tradition, and pure indulgence that will make your taste buds dance with excitement. Whether you're a seasoned baker or a curious food lover, this Cherokee Gourmet Handmade Pie promises an experience that's both nostalgic and extraordinary.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6-8 tablespoons ice water
- 4 cups mixed berries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Begin by preparing the pie crust. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Mix these dry ingredients together until well combined.
- Next, add 1/2 cup of chilled unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 6-8 tablespoons of ice water to the mixture, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough. You want it to be moist but not sticky.
- Once the dough is formed, divide it into two equal portions. Shape each portion into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, prepare the berry filling. In a large bowl, combine 4 cups of mixed berries (such as blueberries, raspberries, and blackberries) with 1 cup of sugar, 2 tablespoons of cornstarch, and 1 teaspoon of vanilla extract. Toss gently until the berries are well coated with the sugar and cornstarch mixture.
- Preheat your oven to 375°F (190°C) while the filling is resting. This allows the flavors to meld and the sugar to draw out the juices from the berries.
- Once the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll out the dough into a circle that is about 12 inches in diameter. Carefully transfer the rolled-out dough into a 9-inch pie pan, pressing it gently into the bottom and sides.
- Pour the prepared berry filling into the pie crust, spreading it evenly.
- Take the second disc of dough from the refrigerator and roll it out in the same manner. Place it over the berry filling. You can either cut slits in the top crust to create a lattice effect or simply cover it entirely. If using a solid top, make sure to cut a few slits for steam to escape.
- Trim any excess dough from the edges and crimp the edges to seal the pie. Brush the top crust with a little water or melted butter and sprinkle with a bit of sugar for a nice finish.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, remove the pie from the oven and allow it to cool for at least 15 minutes before slicing. This will help the filling set up a bit more.
- Serve warm or at room temperature, and enjoy your Cherokee Gourmet Handmade Pie!
Tips
- Keep your butter ice-cold: The secret to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't overwork the dough: Mix just until the ingredients come together to ensure a light, delicate crust.
- Let the berries sit: Allowing the berry mixture to rest helps draw out natural juices and intensifies the flavor.
- Use a variety of berries: Mix different berries like blueberries, raspberries, and blackberries for a complex, rich taste.
- Protect your pie edges: If the crust browns too quickly, cover the edges with aluminum foil to prevent burning.
- Allow cooling time: Letting the pie rest for 15-20 minutes after baking helps the filling set and makes cutting easier.
- Serve with a scoop of vanilla ice cream for an extra touch of indulgence!
Nutrition Facts
Calories: 289kcal
Carbohydrates: 42g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
