Saturday, June 29, 2013

Cherry Blueberry Pie Entry


This is my entry for the Emile Henry July 4th Pie Contest...wish me luck!!!

We don’t do a lot of pie around our house but with the addition of our new Emile Henry Pie Dish, I just had to try it out. Now, this dish is designed to be used in the Oven or Microwave, however for this bake it was used in our Big Green Egg on a indirect set up. The results were an amazing pie with a few pictures here for your enjoyment. This pie has a LOT of filling; kind of a Hungry Man style I guess. The edges got just a little dark on this first pass and the bottom crust was perfect and the pie was AMAZING…By the way Good Housekeeping Magazine recommends the Emile Henry pie dish as one of their top pie making tools!

  • 1 Pkg. Refrigerated Pie Crusts
  • ½ Cup Sugar
  • 2 Tbls. Cornstarch
  • ¼ Tsp. Ground Cinnamon
  • 2 Cans (21 Oz.) Tart Cherry Pie Filling
  • 1 ½ Cups Fresh Organic Blueberries
  • 1 Egg White
  • 1 Tsp. Water
  • 1 Tsp. Sugar

  • Preheat the BGE to 425 degrees; with plate setter legs up (indirect).
  • Press one pie crust into your Emile Henry Pie Plate.
  • In a large bowl mix your sugar, cornstarch, cinnamon.
  • Stir in the cherry pie filling and blueberries then spoon into the crust.
  • Cover the pie with the second crust and flute the edges. Cut a hole in the center and decorate as you deem appropriate
  • Place in Egg (I recommend using a cover for the edges to reduce burning, especially for beginning pie bakers like myself) and bake for 35 minutes (lid down) and check. Depending on your temperature control on the BGE it will be finished in 40-45 minutes on the outside. If it runs a little hot e.g. 450 just check earlier.
  • Note to beginners not used to baking pies on the grill: If you can use ceramic feet under your pie pan or go legs down on the plate setter if you find the crust gets dark on the bottom.