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

Cherry Berry Pie Recipe

Read Reviews (2)
4.67 2
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 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(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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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