Ingredients with Measurements:
- 1 pie crust (homemade or store-bought)
- 4 cups fresh cherries, pitted
- 1 cup fresh elaeagnus berries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it into the pie dish. Trim the edges and set aside.
3. In a large mixing bowl, combine the cherries and elaeagnus berries.
4. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the mixture to the fruit and toss until well combined.
5. Add the lemon juice and mix again.
6. Pour the fruit mixture into the prepared pie crust. Dot the top with small pieces of butter.
7. Roll out the remaining pie crust and cut into strips. Arrange the strips in a lattice pattern over the top of the pie.
8. Brush the top of the pie with the beaten egg.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove from the oven and let cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 285
Fat: 11g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 160mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- You can use frozen cherries if fresh ones are not available.
- If elaeagnus berries are not available, you can substitute with raspberries or blackberries.
Variations:
- Add a teaspoon of almond extract to the filling for a nutty flavor.
- Use a crumb topping instead of a lattice crust for a different texture.
Tips and tricks:
- To prevent the crust from getting too brown, cover the edges with foil during the last 15 minutes of baking.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle powdered sugar over the top of the pie for a decorative touch.
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- A side of fresh fruit salad or a green salad would complement the pie nicely.
Troubleshooting advice:
- If the filling is too runny, add another tablespoon of cornstarch.
- If the crust is too dry, brush it with a little bit of milk before baking.
Food safety advice:
- Wash all fruit thoroughly before using.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Cherries have been cultivated for thousands of years and were brought to America by early settlers.
- Elaeagnus berries are native to Asia and have been used in traditional Chinese medicine for their health benefits.
Flavor profiles:
- The pie has a sweet and tangy flavor from the cherries and elaeagnus berries.
Serving suggestions:
- Serve the pie warm or at room temperature.
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