Cherry-Berry Pie with Agave Nectar All-Butter Crust

December 9, 2024

180

medium

10

Make the Crust:

  1. Prepare Dry Ingredients:
    • In a food processor, pulse the dry ingredients 5-6 times to combine.
  2. Incorporate Butter:
    • Add 2 sticks of very cold butter (frozen is best), cut into cubes.
    • Pulse until the mixture resembles coarse meal.
  3. Add Liquid Ingredients:
    • Gradually add agave nectar and Fiore di Sicilia flavoring (or substitute with orange extract), one tablespoon at a time.
    • Watch for the dough to just come together.
  4. Shape and Chill:
    • Divide the dough into two portions, one slightly larger than the other.
    • Shape each into a flat, round disk, wrap in plastic wrap, and refrigerate for at least 2 hours.

Make the Filling:

  1. Combine Ingredients:
    • In a large bowl, mix all the filling ingredients until well combined (the mixture will be liquid).

Assemble the Pie:

  1. Prepare the Bottom Crust:
    • Remove the larger dough disk from the refrigerator and let it warm slightly to make rolling easier.
    • Roll it out to fit your pie dish. Patch any tears as needed—imperfections won’t show after baking.
    • Line the pie dish with the crust, wrap it in plastic, and chill for 30 minutes.
  2. Fill the Pie:
    • Pour the prepared filling into the chilled crust.
    • Wrap the filled pie in plastic and refrigerate while you prepare the top crust.
  3. Decorate the Top:
    • Roll out the smaller dough disk. Use cookie cutters to cut out decorative shapes or create a lattice.
    • Arrange the shapes or lattice over the pie, ensuring to leave spaces for steam to escape.
  4. Bake the Pie:
    • Preheat the oven to 325°F (163°C). Cover the edges of the crust with foil to prevent over-browning.
    • Bake for 40 minutes, then remove the foil and bake until the top is golden brown and the filling is bubbling.

Cool and Serve:

  • Let the pie cool completely before serving to allow the filling to set. Enjoy!
Reviews

Ingredients:

Adjust Servings
3.5tablespoons agave
0.25cup agave nectar sweet, (again, not needed if your fruit is )
0.5cup almond flour
8ounces berries mixed, frozen, thawed
2sticks butter very cold, cut into cubes, (I freeze mine)
16ounces cherries frozen, thawed
0.25cup coconut flour sifted
1cup flour all-purpose
3tablespoons lemon juice freshly squeezed
0.5teaspoon orange extract
3tablespoons tapioca flour (or corn starch or arrowroot)
0.75cup pastry flour whole wheat

Directions

1.
(Make the Crust) Prepare Dry Ingredients
In a food processor, pulse the dry ingredients 5-6 times to combine.
Mark as complete
2.
Incorporate Butter
1. Add 2 sticks of very cold butter (frozen is best), cut into cubes. | 2. Pulse until the mixture resembles coarse meal.
Mark as complete
3.
Add Liquid Ingredients
1. Gradually add agave nectar and Fiore di Sicilia flavoring (or substitute with orange extract), one tablespoon at a time. | 2. Watch for the dough to just come together.
Mark as complete
4.
Shape and Chill
1. Divide the dough into two portions, one slightly larger than the other. | 2. Shape each into a flat, round disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
Mark as complete
5.
(Make the Filling) Combine Ingredients
In a large bowl, mix all the filling ingredients until well combined (the mixture will be liquid).
Mark as complete
6.
(Assemble the Pie) Prepare the Bottom Crust
1. Remove the larger dough disk from the refrigerator and let it warm slightly to make rolling easier. | 2. Roll it out to fit your pie dish. Patch any tears as needed—imperfections won’t show after baking. | 3. Line the pie dish with the crust, wrap it in plastic, and chill for 30 minutes.
Mark as complete
7.
Fill the Pie
1. Pour the prepared filling into the chilled crust. | 2. Wrap the filled pie in plastic and refrigerate while you prepare the top crust.
Mark as complete
8.
Decorate the Top
1. Roll out the smaller dough disk. Use cookie cutters to cut out decorative shapes or create a lattice. | 2. Arrange the shapes or lattice over the pie, ensuring to leave spaces for steam to escape.
Mark as complete
9.
Bake the Pie
1. Preheat the oven to 325°F (163°C). Cover the edges of the crust with foil to prevent over-browning. | 2. Bake for 40 minutes, then remove the foil and bake until the top is golden brown and the filling is bubbling.
Mark as complete
10.
Cool and Serve
Let the pie cool completely before serving to allow the filling to set. Enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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