Cherry Berry Pie Recipe

4.5 2 3
Cherry Berry Pie Recipe
Cherry Berry Pie Recipe photo by Taste of Home
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Cherry Berry Pie Recipe

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4.5 2 3
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1 can (16 ounces) pitted red cherries
  • 1 package (10 ounces) frozen red raspberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon red food coloring
  • Pastry for double-crust pie (9 inches)

Directions

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. Cool. Yield: 8 servings.
Originally published as Cherry Berry Pie in Country August/September 1991, p47

Nutritional 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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  • 1 can (16 ounces) pitted red cherries
  • 1 package (10 ounces) frozen red raspberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons butter or margarine
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon red food coloring
  • Pastry for double-crust pie (9 inches)
  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. Cool. Yield: 8 servings.
Originally published as Cherry Berry Pie in Country August/September 1991, p47

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Reviews forCherry Berry Pie

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MY REVIEW
DViola User ID: 6210665 8201
Reviewed Sep. 12, 2013

"This was very good. I did add more berries."

MY REVIEW
thekingsfive User ID: 1766534 13440
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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