Recipe by Jen Bates for Wyman's
Preheat the oven to 425°F. Roll out a pie crust and place in a pie plate. Add pie weights (you can use sugar if they are unavailable) and bake for 15-17 minutes to parbake the crust. Set the crust aside to cool. Turn the oven down to 375°F.
In a small bowl whisk ⅓ cup (65g) sugar, all of the cornstarch, and ½ tsp (2g) of salt. Ensure all ingredients are thoroughly distributed. Set aside.
In a sauce pan or small pot, mix the Wyman's Wild Blueberries with 3 tbsp (33g) of sugar and cook over medium heat till berries begin to break down, 5-7 minutes. Be sure to stir constantly and mash the berries slightly to break them down. Turn the heat down to low and sprinkle half of the sugar/cornstarch mixture (55g or 5 tbsp) over the blueberries, mixing constantly. Allow to bubble and thicken for 2-3 minutes and remove from heat. Off of the heat add in ½ tbsp of butter and ½ tsp vanilla. Pour into a bowl and set aside to cool.
Repeat the process with the Wyman's Dark Sweet & Red Tart Cherries using the directions above (you can use the same cooking container) working to break up the cherries slightly while mixing. This will use up the remainder of both the sugar/cornstarch mixture and the butter. Do not mix this with the blueberries, set aside in a separate bowl to cool.
In a bowl, whisk the brown sugar, remaining ⅓ cup (66g) sugar, nutmeg, cinnamon, ginger, cloves, and remaining ½ tsp salt. Add the egg, pumpkin puree, and vanilla, then whisk again. Finally add the heavy cream and mix well.
Into the cooled crust, spoon in the fillings into the crust in concentric circles, alternating flavors as you go.
Place the pie onto a baking sheet (to catch drips) and set into the oven. Bake for 35-45 minutes, until the center is just becoming less jiggly. Remove the pie from the oven and place onto a cooling rack. Allow the pie to cool completely before slicing and serving. For more distinct slices refrigerate the pie for at least 2 hours once totally cool.