Cherry Berry Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 8 servings.
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.
Ingredients
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1 can (16 ounces) pitted tart red cherries
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1 package (10 ounces) frozen red raspberries, thawed
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3/4 cup sugar
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3 tablespoons cornstarch
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3 tablespoons butter
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1/4 teaspoon almond extract
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1/4 teaspoon red food coloring
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Pastry for double-crust pie (9 inches)
Directions
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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.
Nutrition Facts
1 slice: 421 calories, 18g fat (9g saturated fat), 21mg cholesterol, 248mg sodium, 62g carbohydrate (32g sugars, 1g fiber), 3g protein.
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