This week’s Tuesdays with Dorie recipe is Father’s Day Blueberry-Cherry Pie from Dorie Greenspan’s Baking with Dorie – a double-crusted pie filled with cherries AND blueberries – a glorious combination!
Dorie says:
The first time I made this pie was in 2020. On that Father’s Day, Michael and I were in our house in Connecticut, and so were Joshua and Linling, who was pregnant with the baby who, a couple of months later, would become the fabulous Gemma. Joshua and Linling are Manhattanites, but they’d been with us since March. And while I told myself that they came because they wanted to get out of the city, to be more isolated and to stretch, I knew it was because they were worried about us and wanted to help keep us safe. It made me grateful, it made me sad and it made the world, which was already spinning on an odd axis, seem more topsy-turvy. The only way I could set anything straight was to cook and bake.
For Father’s Day 2020, Dorie was
focused on dessert. The question was: What to make? The answer was: Pie. It was the easy answer, since both Michael and Joshua love it (ok, maybe Michael loves pie a little more than The Kid does) and since I like to make it.
Both of them love blueberry pie and so I was set. Until Michael started telling Linling about the little snack pies that he used to buy in a box – one pie to a person – double-crusted, filled with (gloppy) cherries and finished with a clear sugar coating.
That’s when I knew the pie was going to be a mix of blueberries and cherries.
I don’t think I’d ever put the fruits together before, but they seemed like a good twosome: dark colors, good size-match, a little pectin in the berries and a little chew in the cherries.
I couldn’t get out of my head the idea of “snack pies” and while I didn’t go as far as making pies THAT tiny, I did minify the recipe to make two “just a bit bigger than individual” pies and they were spectacular (tasting, they could have been a bit better looking!).
Minifying things requires a bit of patience and some math – I made 1/2 the recipe for 4 smaller servings (the individual pies were baked in 4-inch tart pans (<<< affiliate link but if you want to minify you need the pans!) and one whole pie is too much but 1/2 leaves you wanting more! I also used – gasp – canned cherries as, even on the last weekend I was in Toronto, cherries were not *quite* in season. This made the process of the filling so much faster (sorry, Dorie, I love pitting cherries as much as the next person – NOT!).
Result?
A delicious, cute, and yes, cuttable, mini pie! A wonderful way to welcome Summer/ celebrate Father’s Day/ celebrate anyday!
Get the recipe for Father’s Day Blueberry-Cherry Pie on p 269 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Your pies look magnificent. I minified mine even further to muffin tin size – just right for me.
Gorgeous!
OK, I’m in. Love the look of these.
My husband thought canned cherries might have made this pie sweeter..would be interesting to compare.
I think your pies look great. My first thought was hand pies. Nobody likes to pit cherries but I happily do it once a year for a good pie.