Christmas Cherry Strawberry Pie Recipe

🎄 Christmas Cherry Strawberry Pie Recipe 🍒🍓

Celebrate the season with a festive Cherry Strawberry Pie! This delightful combination of tart cherries, sweet strawberries, and a flaky homemade crust is perfect for holiday gatherings.

Ingredients

For the Pie Filling:

• 1 ½ lbs fresh or frozen cherries (pitted) 🍒
• ¼ lb fresh strawberries, diced 🍓
• ⅔ cup granulated sugar 🍬
• ¼ cup instant tapioca
• Pinch of salt 🧂
• Zest of 1 lemon 🍋
• Juice of ½ lemon 🍋
• 1 tsp pure vanilla extract 🌿

For the Pie Crust:

• 9 ½ tbsp Crisco (chilled in the freezer until nearly frozen)
• 9 ½ tbsp chilled butter 🧈
• 3 ½ cups pastry flour (or all-purpose flour like White Lily) 🌾
• ¼ cup sugar (optional) 🍬
• Ice water (as needed)

For the Topping:

• Melted butter, egg wash, milk, or heavy cream (for brushing) 🧈
• Granulated or sparkling sugar (optional) ✨

Instructions

1. Prepare the Pie Crust:

1. Cut butter into small pats and place in a bowl with Crisco. Add 1 cup of flour and mix using a pastry cutter.
2. Gradually add the remaining flour until the mixture resembles coarse crumbs or pea-sized bits.
3. Place the bowl in the freezer for a few minutes.
4. Add ice water, a little at a time, until the dough holds together but isn’t sticky.
5. Divide the dough into two equal disks, wrap in plastic wrap, and chill for several hours or overnight.
6. When ready to use, roll the dough into two ⅛-inch thick circles on a floured surface.

2. Preheat the Oven and Prepare the Pie Pan:

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9-inch pie pan with the bottom crust. Brush the crust with vanilla extract and sprinkle with granulated sugar to prevent sogginess.

3. Make the Filling:

1. In a large bowl, combine cherries and strawberries.
2. In a small bowl, mix sugar, tapioca, salt, and lemon zest. Sprinkle this mixture over the fruit and toss to combine.
3. Add lemon juice and vanilla extract, mixing gently.
4. Let the filling sit for 30 minutes to release excess juices.

4. Assemble the Pie:

1. Spoon the fruit mixture into the prepared pie crust, using a slotted spoon to avoid excess liquid.
2. Roll out the second dough circle and cut vents or shapes for steam to escape. Place it over the filling and crimp the edges.
3. Brush the top with melted butter, egg wash, milk, or cream, and sprinkle with granulated or sparkling sugar if desired.

5. Bake the Pie:

1. Place the pie on a baking sheet lined with aluminum foil to catch drips.
2. Bake for 60-65 minutes, or until the crust is golden brown and the filling is bubbling vigorously. Rotate the baking sheet halfway through to ensure even browning.
3. Cover the edges with aluminum foil or a pie crust shield if they brown too quickly.

6. Cool and Serve:

1. Let the pie cool completely on a wire rack for at least 3 hours to set.
2. Slice and serve alone or with whipped cream or ice cream. Enjoy this holiday treat!

Tips for the Perfect Christmas Cherry Strawberry Pie

1. Chill the Dough: Keeping the crust cold ensures a flaky texture.
2. Prevent a Soggy Bottom: Brush the crust with vanilla extract and sprinkle sugar before adding the filling.
3. Use a Slotted Spoon: When transferring the filling to the crust, avoid excess liquid to prevent a runny pie.
4. Golden Crust: Brush the top crust with an egg wash or cream for a beautifully golden finish.

FAQs About Cherry Strawberry Pie

Q: Can I use frozen fruit?
A: Yes, but thaw and drain the fruit thoroughly to remove excess liquid.

Q: What can I use instead of tapioca?
A: Cornstarch or all-purpose flour can be used as a thickener in the same amount.

Q: How do I store leftovers?
A: Wrap the pie tightly and store in the refrigerator for up to 3 days or freeze for up to 3 months.

Troubleshooting Common Issues

Issue: Crust is soggy.
Solution: Use the vanilla and sugar method, and avoid adding too much liquid from the filling.

Issue: Filling is too runny.
Solution: Let the filling sit to release juices, and use a slotted spoon to transfer it into the crust.

Issue: Crust burns before the filling is done.
Solution: Cover the edges with foil or a pie crust shield after 30 minutes of baking.

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