Cherry Berry Pie Recipe

Cherry Berry Pie Recipe photo by Taste of Home

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Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.

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Cherry Berry Pie Recipe

Prep: 30 min. Bake: 45 min.

Yield: 8 Servings

30 45 75

Ingredients

1 can (16 ounces) pitted tart red cherries
1 package (10 ounces) frozen red raspberries, thawed
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring
Pastry for double-crust pie (9 inches)

Directions

Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 421 calories, 18 g fat (9 g saturated fat), 21 mg cholesterol, 248 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cherry Berry Pie in Country August/September 1991, p47