Blueberry and cherry pie

My favorite part of summer? Fresh fruit galore!

I've been stocking up on fresh cherries because well, I love them! And what better to do the other day when it started pouring down outside and I couldn't enjoy my Sunday? Yes, you guessed it right: Ch-ch-ch-cherry pie! And since I had a few leftover blueberries that were threateneing to go bad, I decided to use them up in a beautiful sweet pie!

Here's how I did it.



INGREDIENTS:
- 2 cups of fresh blueberries
- 2 cups of fresh cherries, stemmed and pitted
- zest and juice of 1/2 lemon
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 pie crust (click here for a recipe)
- a small piece of butter and a pinch of flour to grease and dredge the dish (not pictured)


RECIPE:
- preheat your oven at 375F
- Pit and stem the cherries, and mix them with the blueberries, lemon zest, juice, cornstarch and sugar and let rest at room temperature until ready to use

- grease the pie dish with butter and dredge with flour, then roll out the pie crust thinly (about 1/8") and place gently in the center of the dish

- scoop the pie filling in the center of the crust and trim the extra dough

- if you are feeling artistic, feel free to use the dough trimmings to decorate your pie

- bake the pie at 375F for about 45 minutes, or until the dough is just golden and the filling is cooked and bubbly

- this delicious fruity, summery and juicy cherry-blueberry pie is best enjoyed warm with a dollop of sour cream or vanilla ice-cream!

Clafoutis aux cerises (Classic French dessert with black cherries and flan batter)

It's summer time!!! And that means cherries are in season right now! Color me happy, because cherries are one of my absolute favorite fruits :)

For my first post of July, I decided to treat you guys (and myself at the same time!) with a delicious classic French dessert: Clafoutis aux cerises. It is a simple flan batter poured over juicy, plump black cherries and baked to golden custardy perfection.

Sounds good? It is! Try it and let me know how you liked it.



INGREDIENTS (for 4 people):
- about 1/2 lb of pitted fresh black cherries (my advice: invest in a cherry pitter. I did this with chopsticks and it was a bloody mess!)
Note: the traditional recipe calls for unpitted cherries, as they give an almond flavor to the cake. But I like my teeth, thank you very much, so pitted cherries it is!
- 1 tbsp AP flour
- 4 to 5 tbsp granulated sugar, depending on how sweet your cherries are
- 1 cup of milk
- 2 eggs
- a little bit of cold butter, for the pan


RECIPE:
- preheat your oven at 400F
- using a paper towel, thoroughly grease an 8" pan with the cold butter

Note: I used a 9" pan and it ended up being a little big for the amount of batter
- mix all the ingredients, except the cherries, until smooth like a very thin pancake batter

- place the cherries in the bottom of the pan and pour the batter on top of the fruits

- lower the oven to 300F and bake for 1 hour until golden at the corners

- enjoy lukewarm or cold with a nice glass of cold milk, or a steaming cup of black tea