Cherry Berry Whole Wheat Pie

Combine 2 tablespoons of maple syrup, a pinch of salt, and an equal amount of flour in the bowl of a food processor. Process until ingredients are well combined, resulting in a mixture resembling coarse sand.

Add 1-2 tablespoons of cold butter to the processor and continue blending until desired consistency is achieved.

Combine 1/2 cup of cold water and a splash of vinegar in a small measuring container. Add this mixture to the processor, blending until it forms a shaggy dough. Gradually add more of this mixture until the dough starts to hold together, but is still slightly crumbly. Divide the dough in half and wrap each portion tightly in plastic wrap, forming into flat discs. Refrigerate for at least 1 hour to allow the dough to rest.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top, setting it aside for later use.

Combine 1 cup of sour cherries, blackberries, blueberries, and ground cherries in a bowl. In a separate container, whisk together 1 cup of maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt until the mixture is smooth. Pour this syrup over the berries and toss to coat; set the pie filling aside.

Remove one of the chilled dough discs from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface. Place this dough evenly over the bottom and sides of the pie pan, pressing it into place. Roll out the second dough disc into another 12-inch circle; cut this dough into 1-inch strips. Pour the pie filling over the crust and use these dough strips to create a lattice pattern on top of the pie. Remove any excess dough overhanging the edges and crimp these edges to seal the pie.

In a small bowl, whisk together an egg and a splash of water until combined. Lightly brush this egg wash over the pie crust to give it a golden glaze. Cover the edges of the pie with aluminum foil to prevent overbrowning during baking.

Bake the pie in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 35 minutes. Remove the foil and continue baking until the crust is golden brown and the filling is bubbling, which should take an additional 30-40 minutes. Remove the pie from the oven and let it cool completely before serving.