Ultimate Fruit-Filled Pie with Nutty Whole Grain Crust

Step 1

In a food processor, combine flour, 2 tablespoons of maple syrup, and a pinch of salt. Pulse until mixed. Add butter and pulse until the mixture resembles coarse sand.

Step 2

In a small measuring cup, mix cold water and vinegar. Slowly add half of the mixture to the food processor while pulsing. Continue adding until the dough starts to come together. Divide the dough into two parts, wrap them in plastic wrap, shape them into discs, and refrigerate for at least an hour.

Step 3

Preheat the oven to 375 degrees F (190 degrees C). Prepare a large baking sheet with aluminum foil and place a 9-inch pie pan on top.

Step 4

In a bowl, combine sour cherries, blackberries, blueberries, and ground cherries. In a separate small bowl, whisk together 1 cup of maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and a pinch of salt until smooth. Pour this mixture over the berries, toss gently to combine, and set aside.

Step 5

Take one disc of dough from the fridge and roll it out into a 12-inch circle on a floured surface. Fit it into the pie pan. Roll out the second disc into another circle, then cut into 1-inch strips. Fill the crust with the berry mixture and create a lattice pattern with the dough strips on top. Trim any excess dough and crimp the edges.

Step 6

Whisk an egg with water and brush it lightly over the pie crust. Cover the edges with foil to prevent them from browning too much.

Step 7

Bake for 35 minutes, then remove the foil and bake for an additional 30-40 minutes, until the crust is golden and the filling is bubbling. Let the pie cool completely before serving.