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Cherry-Berry Fruit Pie Recipe

Cherry-Berry Fruit Pie Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD:8 servings


  • 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


  • 1. In a large bowl, combine the first eight ingredients.
  • 2. 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.
  • 3. 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. Yield: 8 servings.

Nutritional Facts

1 piece: 402 calories, 18g fat (8g saturated fat), 44mg cholesterol, 246mg sodium, 59g carbohydrate (28g sugars, 2g fiber), 4g protein.

Reviews for Cherry-Berry Fruit Pie

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Reviewed 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."

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