Cherry Blueberry Pie

 

Audrey and Jeff Dunham’s Cherry Blueberry Pie

The hosts of Incredible Edible America with the Dunhams share a “super addicting” dessert

3 tbsp. cornstarch
¾ cup, plus 1 tsp. granulated sugar, divided
2 (14.5-oz.) cans tart cherries (in water), drain and reserve liquid
1½ cups fresh blueberries
2 cups oat flour, divided
2/3 cup packed light-brown sugar, divided
7 tbsp. unsalted butter (or coconut oil), melted, divided
1 tsp. table salt, divided
½ cup uncooked old-fashioned regular rolled oats
¾ tsp. ground cinnamon
Whipped cream, for serving

1. Preheat oven to 350°. Whisk cornstarch, ¾ cup granulated sugar and ¾ cup reserved cherry juice (discard remaining juice) in a medium saucepan over medium-high heat; bring to a boil. Cook until mixture thickens, 1 to 2 minutes. Remove from heat; stir in cherries and blueberries.

2. Combine 1¼ cups oat flour, 1/3 cup brown sugar, 4 tablespoons melted butter and ½ teaspoon salt in a large bowl, and stir until blended. Press dough evenly on bottom and up sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.

3. Combine rolled oats, cinnamon and remaining ¾ cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar and ½ teaspoon salt in a large bowl; stir in remaining 3 tablespoons melted butter until well combined and mixture begins to clump.

4. Spoon berry filling into baked piecrust; top evenly with oat crumb mixture. Place pie on top rack of preheated oven; place a baking sheet lined with foil on the rack below pie to catch any drips. Bake until juices are bubbling and topping is browned, about 30 minutes. Cool completely on a wire rack until filling is firm, about 2 hours. Serve with whipped cream or vanilla ice cream if desired.
Makes: 1 (9-inch) pie
Active time: 30 minutes
Total time: 1 hour, 20 minutes, plus cooling

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