Here are recipes that can use your fresh blackberries, blueberries and cherries. They make great desserts for your Lammas Celebration or to use those extra berries you picked.
Cherry Berry Pie
3/4 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons cornstarch
1 teaspoon finely shredded orange peel
4 cups fresh or frozen* unsweetened tart red cherries, pitted
1 1/2 cups blackberries
1 recipe Pastry for Double-Crust Pie
1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)
In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.
Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.
For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.
Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream
Pastry for Double-Crust Pie
2 1/2 cups of all-purpose flour
1 teaspoon of salt
1/2 cup of shortening
1/4 cup of butter, cut up, or shortening
1/2 cup of ice water
In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.
Sweetened Whipped Cream
1 cup of whipping cream
2 tablespoons of sugar
1/2 teaspoon of vanilla
In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form.
Blue Berry Ice Cream Pie
Almond-Brown Sugar Crust
1 1/2 cups slivered almonds
2 tablespoons packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 tablespoon water
Assemble and Serve
1 homemade or purchased vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup creme fraiche or sour cream
1/2 cup heavy cream
1 tablespoon sugar
2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
Remaining Blueberry Sauce, heated
Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
Bake 8 to 12 minutes until lightly golden. Don’t overbrown or the crust will have an overpowering flavor. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
Set aside to cool; refrigerate sauce until completely chilled before proceeding. (Consistency will be too soft unless sauce is thoroughly chilled.)
Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
To serve: In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not over beat, it’s very easy to go from smooth to grainy. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.