Cherry Berry Pie with Whole Wheat Pie Crust

Ingredients

• 2.33 cups whole wheat flour
• 2 tablespoons pure maple syrup
• 0.5 teaspoons salt
• 1 cup butter , cold, cut into cubes
• 9 tablespoons ice cold water
• 1.5 tablespoons apple cider vinegar

Instructions

1. 1

   Combine flour, 2 tablespoons maple syrup, and ½ teaspoon salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture has the texture of coarse sand.

2. 2

   Mix 9 tablespoons cold water and vinegar together in a small measuring cup; add ½ to the food processor and pulse a few times. Add remaining ½ vinegar mixture; pulse until dough slightly comes together. Divide dough in half; wrap each piece in plastic wrap and form into discs. Refrigerate for at least 1 hour.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil; place a 9-inch pie plate on top. Set aside.

4. 4

   Combine sour cherries, blackberries, blueberries, and ground cherries in a large bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and ¼ teaspoon salt together in a bowl until smooth; pour over berries and toss to combine. Set filling aside.

5. 5

   Roll out 1 pie dough disc on a lightly floured surface into a 12-inch circle. Place bottom crust in pie plate. Roll out remaining 1 pie dough disc into a 12-inch circle; cut into 1-inch strips. Pour filling into crust. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Remove any excess overhanging dough; crimp edges to seal.

6. 6

   Whisk egg and 1 tablespoon water together in a small bowl until well combined; lightly brush over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.

7. 7

   Bake in the preheated oven for 35 minutes. Remove the foil; continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Cool completely before serving.