Cherry-Berry Fruit Pie

Name: Cherry-Berry Fruit Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 2 cups fresh tart cherries, pitted; 2 cups fresh blueberries; 1 cup chopped fresh strawberries; 3/4 cup sugar; 3 tablespoons cornstarch; 2 teaspoons lemon juice; 1/2 teaspoon almond extract; Dash salt; 1 package (15 ounces) refrigerated pie pastry; 2 tablespoons butter; 1 egg; 1 tablespoon water

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

2 cups fresh tart cherries, pitted
2 cups fresh blueberries
1 cup chopped fresh strawberries
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1/2 teaspoon almond extract
Dash salt
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter
1 egg
1 tablespoon water

Directions

In a large bowl, combine the first eight ingredients.
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.
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.

Reviews

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Average Rating:

amh5298

Jul 11, 2015

This pie was absolutely delicious! I could not find fresh pitted cherries so I used canned pitted cherries and it was still fantastic! I was afraid it would be fairly runny as it is a juicy pie but it actually had just about the perfect amount of juiciness to it. I did not use a frozen rolled pastry dough but used the Betty Crocker mix to make the dough and it came out just fine.