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Berry Cherry Pie

 Berry Cherry Pie
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
8 ServingsPrep: 25 min. + standing Bake: 35 min. + cooling


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


  • Preheat oven to 400°. Combine cherries, raspberries and lemon
  • juice in a large bowl. In a small bowl, mix sugar, tapioca and salt;
  • add to fruit and toss gently to coat. 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. In a small bowl, whisk egg and milk; brush over
  • lattice top. Sprinkle with sugar.
  • Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake 5-10
  • minutes longer or until crust is golden brown and filling is bubbly.

2 of 2

Berry Cherry Pie (continued)

Directions (continued)

  • Cool on a wire rack. Yield: 8 servings.
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.
Nutritional Facts: 1 piece equals 457 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 253 mg sodium, 78 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.