I first made this pie in the heat of a St. Louis summer, many years ago. It was one of my early forays into baking with whole grains, and it was gobbled up in seconds by my hungry (college boys are always hungry) neighbors. It’s been years since I left that tiny St. Louis apartment, but I decided that this pie was just the thing for the Dedham Square Country Store’s Pie Contest.
Most of the entries were double crust pies – peach, blueberry, apple. Beautiful, flaky pies with rich, sweet fruit filling, perfect with a big scoop of vanilla ice cream. But I think crumble adds such fun texture to pie, and I love mixing my dessert genres. There was one other crumble topped pie, an abundant apple creation. Anyway, I figured (and I was right) that nobody else would be bringing a Cherry Berry Crumble Pie with a whole wheat crust.
Cherry Berry Crumble Pie is not too sweet, with a lovely earthiness from the honey. The key here is to use good, flavorful honey. I love the local honey from Lemon Thyme Farm that I buy at the Dedham Square Country Store. It’s amazingly floral and rich. It pairs so well with the nuttiness of the whole wheat crust, and the salty-sweet crumble topping. The crumble, though, is my favorite part since the oats make me feel less guilty eating pie for breakfast. It’s just as good with a dollop of greek yogurt as with a scoop of vanilla ice cream.
Cherry Berry Crumble Pie
1/4 cup all purpose flour
1/3 cup whole wheat flour
1/4 teaspoon salt
1/4 cup chilled butter, cut in pieces
2 tablespoons cold water
1 1/2 cups fresh cherries, pitted and quartered
1 cup fresh blueberries
1/4 cup sweetened dried cranberries
3 tablespoons honey
1 tablespoon flour
1/2 teaspoon cinnamon
1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup finely chopped toasted almonds
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
For the pie crust, pulse the flours and salt in a food processor. Add the butter and pulse just a few times until mealy. Add in the water slowly, pulsing just until the dough holds together (you may need an extra bit of water). Turn the dough out and press into a ball. Chill the dough for about an hour.
Preheat the oven to 375 degrees. Toss the cherries, blueberries, cranberries, honey, tablespoon of flour and 1/2 teaspoon cinnamon together in a large bowl. In a separate bowl, mix all of the crumble ingredients, using your fingers to rub the butter into the dry ingredients until well combined.
Roll out the crust on a floured surface and transfer to a pie plate. Fill the unbaked crust with the fruit mixture. Sprinkle the crumble over the top. Bake for 40 minutes until filling is juicy and crumble topping is browned.