Ultimate Fruit-Filled Pie with Nutty Whole Grain Crust

Ingredients

• Crust:
• A generous blend of 2 ⅓ cups of whole wheat flour
• 2 tablespoons of pure maple syrup for a touch of sweetness
• A hint of ½ teaspoon of salt to balance the flavors
• 1 cup of cold butter, carefully cut into cubes
• 9 tablespoons of irresistibly cold water from ice
• A touch of tang with 1 ½ tablespoons of apple cider vinegar
• Filling:
• 4 cups of succulent fresh sour cherries, meticulously pitted
• A burst of color with 1 cup of fresh blackberries
• 1 cup of plump fresh blueberries for a burst of freshness
• ¼ cup of exotic ground cherries, their husks carefully removed
• 1 cup of pure maple syrup for natural sweetness
• ⅓ cup of cornstarch to bring everything together
• 2 tablespoons of zesty lemon juice for a citrusy kick
• A dash of 1 teaspoon of vanilla extract for a hint of indulgence
• 1 teaspoon of aromatic ground cinnamon to elevate the flavors
• A touch of ½ teaspoon of almond extract for a nutty undertone
• ¼ teaspoon of ground nutmeg for a warm, comforting essence
• A pinch of ¼ teaspoon of salt to enhance the flavors
• 1 egg, lightly beaten for a golden finish
• 1 tablespoon of water to bring it all together

Step 1

In a food processor, combine flour, 2 tablespoons of maple syrup, and a pinch of salt. Pulse until mixed. Add butter and pulse until the mixture resembles coarse sand.

Step 2

In a small measuring cup, mix cold water and vinegar. Slowly add half of the mixture to the food processor while pulsing. Continue adding until the dough starts to come together. Divide the dough into two parts, wrap them in plastic wrap, shape them into discs, and refrigerate for at least an hour.

Step 3

Preheat the oven to 375 degrees F (190 degrees C). Prepare a large baking sheet with aluminum foil and place a 9-inch pie pan on top.

Step 4

In a bowl, combine sour cherries, blackberries, blueberries, and ground cherries. In a separate small bowl, whisk together 1 cup of maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and a pinch of salt until smooth. Pour this mixture over the berries, toss gently to combine, and set aside.

Step 5

Take one disc of dough from the fridge and roll it out into a 12-inch circle on a floured surface. Fit it into the pie pan. Roll out the second disc into another circle, then cut into 1-inch strips. Fill the crust with the berry mixture and create a lattice pattern with the dough strips on top. Trim any excess dough and crimp the edges.

Step 6

Whisk an egg with water and brush it lightly over the pie crust. Cover the edges with foil to prevent them from browning too much.

Step 7

Bake for 35 minutes, then remove the foil and bake for an additional 30-40 minutes, until the crust is golden and the filling is bubbling. Let the pie cool completely before serving.