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Cherry-Berry Fruit Pie

 Cherry-Berry Fruit Pie
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
8 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 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 McCormick® Pure Almond Extract
  • Dash salt
  • 1 package (15 ounces) refrigerated pie pastry
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon water


  • 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.

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Cherry-Berry Fruit Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.