Sweet Cherry Pie

Try this easy recipe for homemade whole wheat pie crust filled with sweet Bing cherries. The filling recipe is adapted from Well Plated.

2 cups white, whole wheat flour
2 sticks cold, unsalted butter, cut into chunks
1/2 tsp salt
1 tbls pure maple syrup (Could substitute with sugar, if you don't have maple syrup)
4 tbls cold water
1 tbls vinegar

Combine all filling ingredients in a large saucepan.
Cook over medium heat, stirring almost constantly, until mixture is bubbly, thickened, and has a shiny appearance, about 10 minutes. If the filling seems too thick, add another tablespoon or two of water.
Remove from heat and allow to cool while you make the crust.
Take the butter out of the fridge at the last minute and be sure to cut the sticks into pieces before adding to flour.
Add flour, salt and butter to a food processor.
Pulse until the mixture is crumbly. Be careful not to over process.
Mix the maple syrup, cold water and vinegar in a small bowl, and then add to the flour mixture. Pulse again, until the dough begins to form a ball.
Divide the dough into two balls, flatten into discs and wrap in wax paper or plastic wrap. Chill for about 30 minutes.
Roll one of the discs out on a floured board. Place in 9 inch pie plate. Add filling. Roll out second dough disc and carefully place on top of filling.
Seal the edges with a fork. Vent the top by cutting a few slits or use a small cookie cutter to make a design.
If you'd like, you can brush a little milk or egg white on top of the pie before baking. This will give it a nice brown finish and a little shine.
Covering the edges with foil helps to keep them from burning before the rest of the crust is done.
Bake at 400 degrees for about 40-45 minutes, or until the crust is a golden brown.