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Cherry Berry Pie

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.
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    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)

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.

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Reviews

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Average Rating:
  • DViola
    Sep 12, 2013

    This was very good. I did add more berries.

  • RaOwBe
    Sep 22, 2010

    No comment left

  • 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.