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Cherry-Berry Fruit Pie Recipe
Cherry-Berry Fruit Pie Recipe photo by Taste of Home

Cherry-Berry Fruit Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. In a large bowl, combine the first eight ingredients.
  2. 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.
  3. 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.
Originally published as Cherry-Berry Pie in Taste of Home August/September 2009, p32

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.

Sweet White Wine

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

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