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

Cherry Berry Pie Recipe

Publisher Photo
Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 1 can (16 ounces) pitted tart red cherries
  • 1 package (10 ounces) frozen red raspberries, thawed
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons butter
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon red food coloring
  • Pastry for double-crust pie (9 inches)

Nutritional Facts

1 serving (1 slice) equals 421 calories, 18 g fat (9 g saturated fat), 21 mg cholesterol, 248 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly. Yield: 8 servings.
Originally published as Cherry Berry Pie in Country August/September 1991, p47

Nutritional Facts

1 serving (1 slice) equals 421 calories, 18 g fat (9 g saturated fat), 21 mg cholesterol, 248 mg sodium, 62 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cherry Berry Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 12, 2013

"This was very good. I did add more berries."

MY REVIEW
Reviewed Jun. 20, 2010

"This pie was very tasty. The filling was a little runny, but my family are not picky eaters so they enjoyed it very much."

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