I've been dreaming of hot, dry fields of berries, and orchard trees laden with fruit and buzzing with bees.
Bare feet on cool grass still damp with morning dew.
Glasses of wine, sipped slowly beneath an apricot tree.
Biting into a peach that's hot from the sun, juice dripping down my chin.
I miss the trips we've taken to local farms to pick fruit and berries, and can hardly wait for our trip to Paonia in a few weeks. Until then, though, I have to satisfy myself with what we have here, as uninteresting as it is to shop at the grocery store when orchard country is just a little too far out of daily reach.
After baking the blueberries and cream cake, there were plenty of fresh blueberries leftover, so I combined them with sour cherries for a sweet tart pie with a crumbly oat topping. Jamie couldn't wait for the next day, so we cut into it while it was still warm, and topped it with ice cream.
We ate pie on the balcony of our condo while watching the fireworks for the 4th of July.
These are the days of summer that I love.
One Year Ago: Mini Roasted Rhubarb Pies with Buttermilk Pastry
Two Years Ago: Mounds Ice Cream Bars
Three Years Ago: Cherry Rhubarb Shortcakes
Sour Cherry and Blueberry Crumb Pie
cream cheese crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1/2 cup cream cheese, cold
- 2-3 tablespoons ice water
- 1 pound sour cherries, pitted
- 1 pound blueberries
- 1 cup granulated sugar
- 2 tablespoons corn starch
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup oats
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold
Preheat the oven to 425. Line a baking sheet with foil.
In a bowl, combine the flour, sugar and salt. Cut the butter and cream cheese into chunks and scatter it over the flour. Use a pastry cutter to cut the butter and cream cheese in until pea-sized pieces remain. Scatter the ice water over the mixture, then use your hands to pull the dough together into a ball. (do not add more water; the dough may seem dry at first, but eventually it will come together)
On a floured surface, roll out the dough to 1/4 inch thick, then fit into a deep dish pie pan. Fold the edges under. Refrigerate while you get the filling ready.
Place the fruit in a large bowl, and toss with the sugar. In a small bowl, whisk together the corn starch, flour, water and lemon juice to create a slurry. Pour over the fruit and toss to coat evenly. Sprinkle with the cinnamon and salt.
Pile the filling into the crust, and set the pie on the baking sheet. Bake for 20 minutes while you prepare the topping.
Combine the topping ingredients in a bowl and use a pastry cutter to cut the butter in until coarse and crumbly. Refrigerate until ready to use.
After the pie has baked for 20 minutes at 425, reduce the temperature to 375. Sprinkle the fruit with the crumb topping. Bake the pie at 375 for an additional 35-40 minutes until browned on top and the filling is bubbling. Cover the edges with a pie shield, if needed, to prevent over-browning.
Set pie on a wire rack and cool for at least 5-6 hours or overnight before cutting.
Yields 8 servings.
Recipe from Curly Girl Kitchen