Hi friends!
Hope everyone is gearing up for a fun holiday weekend. I kicked off the July 4th festivities yesterday with an appearance on Good Morning America with America’s Test Kitchen’s Dan Souza. To celebrate America’s 250th, we made recipes from a number of states, including Michigan and Pennsylvania, two that are very near and dear to me.
But today, I’m bringing it back to New York with a pie inspired by the outrageously delicious fruit and cream pies at Briermere Farms in Riverhead, New York. I spent my twenties living nearby in East Hampton, NY and when I moved away, I came up with a recipe for a riff on Briermere’s pie. I’ve been making it every summer since. The peach version is in my cookbook, but this new cherry-berry cream pie is a variation perfect for the 4th of July.
It’s loaded with 2 pounds of fresh fruit - I used a combination of cherries, blackberries and blueberries, which still goes with the red white and blue theme but is a little less expected than the typical strawberry-blueberry combo. I love that the cherries and blackberries add a little extra tartness, too.
For the crust, I subbed crushed pretzels for half of the graham crackers: the result is a crumb crust with nice crunch, deep malty flavor, and hint of salt to balance out the sweetness of the graham crackers. Whatever fruit you top your pie with, promise me you’ll try the pretzel crust!
I hope you decide to give this recipe a try. Even if you’re a beginner baker, you can do it, I promise! The crust is a simple press-in crumb crust, the whipped cream and cream cheese mixture comes together in minutes, and the messiness of the fresh fruit is the key to this pie’s charm. No need for perfection here!
If you’re looking for more menu inspiration, here are a few more 4th of July recipe ideas from the archives:
Chickpea and Celery Picnic Salad
Skirt Steak with Charred Corn and Zucchini Salsa
Salted Maple and Blueberry Icebox Cake
I hope everyone has a wonderful, delicious weekend! Happy 4th!!
xoxo
Lidey
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serves 8 to 10
6 graham cracker sheets (90 grams)
2 cups (80 grams) mini pretzels (with salt)
8 tablespoons/4 ounces unsalted butter, melted
¼ cup/50 grams granulated sugar
¼ teaspoon ground cinnamon
2 ounces (57 grams) cream cheese, at room temperature
½ cup (55 grams) confectioners’ sugar, sifted
1 cup (240 grams) cold heavy cream
1 teaspoon vanilla extract
1 pound sweet cherries, stemmed and pitted, and halved
12 ounces blueberries (1 pint)
6 ounces blackberries (1 heaping cup)
Preheat the oven to 350 degrees.
In the bowl of a food processor, combine the graham crackers and pretzels and process until the mixture forms fine crumbs. Transfer to a medium-sized mixing bowl. Add the melted butter, sugar, and cinnamon and toss until the crumbs are evenly moistened.
Transfer the mixture to a standard 9-inch pie plate and press into an even layer on the bottom and sides of the pan, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake until just set, 10 to 12 minutes. Cool completely.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine the cream cheese and confectioners’ sugar. Beat on low speed until combined, then increase the speed to high and beat until the mixture is smooth and creamy. Add the heavy cream and vanilla and beat on high speed until the mixture forms medium-stiff peaks.
Spread the whipped cream mixture onto the cooled crust and smooth the top with a spatula. Refrigerate for at least 2 hours, or overnight, until firm. (Cover with plastic wrap if chilling the pie for longer than several hours.)
Within an hour of serving, combine the cherries, blueberries and blackberries in a large bowl and toss gently. Spoon them onto the pie, leaving just a thin border of cream visible about the edges.
To serve, cut into wedges (they will be messy!) and pile fruit onto each slice.
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