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Cherry Berry Pie

 Cherry Berry Pie
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.
8 ServingsPrep: 30 min. Bake: 45 min.


  • 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)


  • 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.
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.