Cherry Berry Pie

Name: Cherry Berry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 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 almond extract; 1/4 teaspoon red food coloring; Pastry for double-crust pie (9 inches)

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

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 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.

Nutrition Facts

1 slice: 421 calories, 18g fat (9g saturated fat), 21mg cholesterol, 248mg sodium, 62g carbohydrate (32g sugars, 1g fiber), 3g protein.

Originally published as Cherry Berry Pie in Country August/September 1991

Reviews

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Average Rating:

DViola

Sep 12, 2013

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

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.