Berry Cherry Pie Recipe

5 4 7
Berry Cherry Pie Recipe
Berry Cherry Pie Recipe photo by Taste of Home
Publisher Photo

Berry Cherry Pie Recipe

Read Reviews
5 4 7
Publisher Photo
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. —Wanda Van Voorhis, Plain City, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups sugar
  • 1/4 cup plus 2 teaspoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 2-1/2 cups fresh or frozen pitted tart cherries, thawed
  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1 teaspoon lemon juice
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 tablespoon butter
  • 1 large egg
  • 1 tablespoon 2% milk
  • Coarse sugar

Directions

Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes.
Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter.
Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar.
Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack.
Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary.
Yield: 8 servings.
Originally published as Cherry Berry Pie in Country Woman July/August 2000, p42

Nutritional Facts

1 piece: 451 calories, 15g fat (7g saturated fat), 36mg cholesterol, 245mg sodium, 77g carbohydrate (45g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups sugar
  • 1/4 cup plus 2 teaspoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 2-1/2 cups fresh or frozen pitted tart cherries, thawed
  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1 teaspoon lemon juice
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 tablespoon butter
  • 1 large egg
  • 1 tablespoon 2% milk
  • Coarse sugar
  1. Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes.
  2. Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter.
  3. Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar.
  4. Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack.
    Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary.
    Yield: 8 servings.
Originally published as Cherry Berry Pie in Country Woman July/August 2000, p42

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBerry Cherry Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Beema User ID: 446601 40527
Reviewed Jun. 9, 2014

"baking is not my cup of tea, but when I saw how easy this recipe looked, with the refrigerated pie pastry, I just had to try it. OMG.. so good. (Volunteer Field Editor)"

MY REVIEW
tkwnbaw User ID: 1110034 40526
Reviewed Jan. 22, 2013

"it's the best cherry berry pie i've ever tasted"

MY REVIEW
Caroline180 User ID: 4357135 80299
Reviewed Jun. 22, 2010

"One of my family's favorites. I have given this recipe to many women who have also loved it."

MY REVIEW
c2mom User ID: 1220983 31209
Reviewed Nov. 24, 2009

"My husband loves this pie and asks for it often. this is his birthday pie every year! I even have friends ask for it when I go to their homes."

Loading Image