Print Options

 
 
 
 Print
Berry Cherry Pie Recipe

Berry Cherry Pie Recipe

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
TOTAL TIME: Prep: 25 min. + standing Bake: 35 min. + cooling YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 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. In a small bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar.
  • 4. 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. Cool on a wire rack. Yield: 8 servings.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.