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Photo: Ryan Liebe
Active Time:25 minsTotal Time:3 hrsServings:9Jump to Nutrition Facts
Active Time:25 minsTotal Time:3 hrsServings:9
Active Time:25 mins
Active Time:
25 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:9
Servings:
9
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupall-purpose flour, plus more for dusting¾cupwhole-wheat pastry flour¼teaspoonsalt5tablespoonscold unsalted butter, cut into 1/2-inch pieces3tablespoonscanola oil, cold5tablespoonsice waterFilling2cupsfresh cherries, pitted and halved2cupsblueberries½cupgranulated sugar4tablespoonscornstarch3tablespoonsbourbon1tablespoonlemon juice1tablespoonorange zest1teaspoonvanilla extract⅛teaspoonsalt3teaspoons2% milk, divided1tablespoonturbinado sugar
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupall-purpose flour, plus more for dusting
¾cupwhole-wheat pastry flour
¼teaspoonsalt
5tablespoonscold unsalted butter, cut into 1/2-inch pieces
3tablespoonscanola oil, cold
5tablespoonsice water
Filling
2cupsfresh cherries, pitted and halved
2cupsblueberries
½cupgranulated sugar
4tablespoonscornstarch
3tablespoonsbourbon
1tablespoonlemon juice
1tablespoonorange zest
1teaspoonvanilla extract
⅛teaspoonsalt
3teaspoons2% milk, divided
1tablespoonturbinado sugar
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.To prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer. Add butter and toss to coat. Refrigerate for 30 minutes.Return the bowl to the mixer and, using the paddle attachment, mix until almond-size lumps form, 2 to 3 minutes. Add oil and mix for 15 seconds. Add 5 tablespoons water and mix until the dough just comes together. If it seems dry, add additional water. You want to see flecks or streaks of butter in your dough to ensure a flaky crust.(Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size lumps form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.)Shape the dough into a 5-inch-diameter disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough into a 12 1/2-inch round on a lightly floured surface. Carefully transfer to the prepared baking sheet.To prepare filling:Toss cherries, blueberries, sugar, cornstarch, bourbon, lemon juice, orange zest, vanilla and salt in a large bowl. Mound the fruit mixture in the center of the crust, leaving a 2-inch border. Brush the border with 1 teaspoon milk. Fold the edges over the filling, overlapping slightly. Brush the edges with the remaining 2 teaspoons milk and sprinkle with turbinado sugar.Bake until the crust is golden on the edges and the filling is bubbling, about 45 minutes. Let cool for 10 minutes before serving.To make ahead:Prepare crust (Steps 2-3) and refrigerate for up to 2 days.Equipment:Parchment paperOriginally appeared: EatingWell.com, August 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.To prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer. Add butter and toss to coat. Refrigerate for 30 minutes.Return the bowl to the mixer and, using the paddle attachment, mix until almond-size lumps form, 2 to 3 minutes. Add oil and mix for 15 seconds. Add 5 tablespoons water and mix until the dough just comes together. If it seems dry, add additional water. You want to see flecks or streaks of butter in your dough to ensure a flaky crust.(Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size lumps form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.)Shape the dough into a 5-inch-diameter disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough into a 12 1/2-inch round on a lightly floured surface. Carefully transfer to the prepared baking sheet.To prepare filling:Toss cherries, blueberries, sugar, cornstarch, bourbon, lemon juice, orange zest, vanilla and salt in a large bowl. Mound the fruit mixture in the center of the crust, leaving a 2-inch border. Brush the border with 1 teaspoon milk. Fold the edges over the filling, overlapping slightly. Brush the edges with the remaining 2 teaspoons milk and sprinkle with turbinado sugar.Bake until the crust is golden on the edges and the filling is bubbling, about 45 minutes. Let cool for 10 minutes before serving.To make ahead:Prepare crust (Steps 2-3) and refrigerate for up to 2 days.Equipment:Parchment paper
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
To prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer. Add butter and toss to coat. Refrigerate for 30 minutes.
Return the bowl to the mixer and, using the paddle attachment, mix until almond-size lumps form, 2 to 3 minutes. Add oil and mix for 15 seconds. Add 5 tablespoons water and mix until the dough just comes together. If it seems dry, add additional water. You want to see flecks or streaks of butter in your dough to ensure a flaky crust.(Alternatively, combine the flours and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until almond-size lumps form. Add oil and pulse several times. With the motor running, gradually add just enough water until the dough comes together.)Shape the dough into a 5-inch-diameter disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll the dough into a 12 1/2-inch round on a lightly floured surface. Carefully transfer to the prepared baking sheet.
To prepare filling:Toss cherries, blueberries, sugar, cornstarch, bourbon, lemon juice, orange zest, vanilla and salt in a large bowl. Mound the fruit mixture in the center of the crust, leaving a 2-inch border. Brush the border with 1 teaspoon milk. Fold the edges over the filling, overlapping slightly. Brush the edges with the remaining 2 teaspoons milk and sprinkle with turbinado sugar.
Bake until the crust is golden on the edges and the filling is bubbling, about 45 minutes. Let cool for 10 minutes before serving.
To make ahead:
Prepare crust (Steps 2-3) and refrigerate for up to 2 days.
Equipment:
Parchment paper
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)290Calories12gFat42gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
