Dutch Cherry Strawberry Pie

Kicking off summer the only way we know how with this Dutch cherry strawberry pie. The crust is buttery and flaky, the ripe cherries and strawberries are just bursting and warmed with a little cinnamon, then topped with an oat crisp. Nothing fancy just a good classic. Served warm with a little ice cream its delicious for the next backyard gathering.

Filling

• 2 lb. pitted sweet cherries
• 1 lb. strawberries, tops removed
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp. salt
• 1/3 cup cornstarch
• 2 tsp. cinnamon
• 1 butter pie crust
• eggwash

Oat Crisp

• 3/4 cup brown sugar
• 1/2 cup all-purpose flour
• 2/3 cup old fashioned oats
• 2 tsp. cinnamon
• 1 tsp. salt
• 5 tbsp. unsalted butter, melted

Directions

Preheat the oven to 400 degrees.

In a medium sauce pan mix together the cherries, strawberries and brown sugar. Cook over medium heat for about 5-7 minutes. Stirring constantly until the fruit starts to release it’s juices.

Meanwhile in a small bowl combine together the granulated sugar, cornstarch, salt and cinnamon. Whisk together. Sprinkle over the warm cherries and strawberries. Stir until combined and heat for another couple minutes just until it has thickened. Pour it onto a rimmed baking pan and cool completely.

Prepare the pie crust in a pie pan, crimp edges if desired.

Then for the crisp, in a small bowl add together the brown sugar, flour, oats, cinnamon and salt. Mix together. Then pour in the melted butter and mix just until it’s like a wet sand.

Pour the cooled fruit into the pie crust and sprinkle the crisp evenly over the top. Place pie onto a rimmed baking pan just to make sure no juices boil over. Brush the crust with egg wash and sprinkle with a little sugar. Bake for about 55-60 minutes. Tent with tinfoil if it starts to get to brown. Bake until it’s a deep golden brown. Cool completely before slicing and serving.