Yesterday was the first day of Spring, 2012 and I remembered I had some frozen fruit left over from the Fall farmers market, so I decided to make a pie for a friend who has helped me out these past few months since settling in on the farm.
Things have been tough without Jon since he is finishing up law school. He was just home for his 2 week Spring vacation, which was a lot of fun. Now he's in the home stretch, and I am extremely excited that he will be graduating law school in only 5 weeks: then he's home for good.
We call this pie "Very Berry Pie", and I can't begin to tell you how many people have told us that it's the best pie they've ever had. I have yet to enter it into a pie contest but you better believe that I will soon, and I am pretty sure I could take first place. We made this recipe for Thanksgiving, Christmas, and even just as a dessert for having guests over.
You can serve it warm, or even with vanilla iced cream on top, and it will NEVER disappoint. This is one of those recipes that seems like it may be hard to make from the photos, because it looks like a work of art. In reality it's so easy to make, and it has come out flawlessly every single time we've made it.
The greatest thing about this recipe is you can prepare all of the different components (the crust, filling and topping) separately the day before, and then just put them together when you're ready to make the pie!
If you decide to go this route, I highly recommend shaping the crust into the pie pan and placing it in the freezer, so that all you need to do the next day is pour in the filling and top it all off with crumble! Just remember to refrigerate the crumble and filling while waiting to assemble, and let them come to room temperature before baking, so that the baking time isn't thrown off.
We have adapted this recipe so many times over the years to help it evolve into a pie so mouth watering you and your dinner mates will just keep wanting more. It's got the perfect combination of sweet, tangy, salty and butteryness (which isn't a word, but should be!), and the crust and topping are absolutely to die for. This is not one of those cheap supermarket cherry pies.
You can use fresh or frozen fruit and I can guarantee you will love this cherry pie, even if you've disliked them in the past. This one will change your mind for sure. Jon told me that he never actually liked pie growing up, but that this is one of the few and rare pies that is so good that he actually loves it. Anyway, in the words of the wonderful Ina Garten, "Who doesn't love pie"? Enjoy.