Cherry-Berry Pie Recipe

Cherry-Berry Pie Recipe photo by Taste of Home

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The red and blue fruit colors showing through the lattice crust make a great patriotic presentation for any 4th of July celebration.—Cathi Henke, Wauwatosa, Wisconsin

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Cherry-Berry Pie Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

2 cups fresh tart cherries, pitted
2 cups fresh blueberries
1 cup chopped fresh strawberries
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon almond extract
Dash salt
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter
1 egg
1 tablespoon water

Directions

In a large bowl, combine the first eight ingredients.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top.
Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 piece equals 402 calories, 18 g fat (8 g saturated fat), 44 mg cholesterol, 246 mg sodium, 59 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cherry-Berry Pie in Taste of Home August/September 2009, p32