Cherry-Berry Fruit Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
YIELD: 8 servings.
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
Ingredients
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2 cups fresh tart cherries, pitted
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2 cups fresh blueberries
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1 cup chopped fresh strawberries
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3/4 cup sugar
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3 tablespoons cornstarch
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2 teaspoons lemon juice
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1/2 teaspoon almond extract
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Dash salt
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1 package (15 ounces) refrigerated pie pastry
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2 tablespoons butter
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1 large egg
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1 tablespoon water
Directions
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1.
In a large bowl, combine the first eight ingredients.
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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.
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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.
Nutrition Facts
1 piece: 402 calories, 18g fat (8g saturated fat), 44mg cholesterol, 246mg sodium, 59g carbohydrate (28g sugars, 2g fiber), 4g protein.
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