Cherry Berry Pie

This sweet-tart pie has a juicy filling. If you use frozen cherries, the filling will be even jucier.

Cherry Berry Pie Enlarge Image
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5 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Stand:
15 mins
Bake:
55 mins to 1 hr 5 mins 375°F
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Cherry Berry Pie

Ingredients
1/2
cup packed brown sugar
6
tablespoons cornstarch
4
cups fresh or frozen* unsweetened tart red cherries, pitted
1 1/2
 
Milk
1
recipe Sweetened Whipped Cream or vanilla ice cream (optional)

Directions

  1. In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.
  2. Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.
  3. For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.
  4. Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream

From the Test Kitchen

*

If using frozen cherries, let mixture in Step 1 stand 45 minutes or until cherries are partially thawed. In Step 4, bake 45 minutes before removing foil.

Decorative Touch

Adorn your pie with a sweet cherry touch. Stamp out circles for cherries using small biscuit cutters. Make a leaf with a small teardrop pastry cutter, or use a knife to cut the shape freehand.

Pastry for Double-Crust Pie

Ingredients

2 1/2
1
teaspoon salt
1/2
cup shortening
1/4
cup butter, cut up, or shortening
1/2
cup ice water

Directions

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

Sweetened Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form.

Nutrition Facts

(Cherry Berry Pie)
    Per serving:
  • 512 kcal cal.,
  • 19 g fat
  • (7 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 15 mg chol.,
  • 351 mg sodium,
  • 81 g carb.,
  • 4 g fiber,
  • 42 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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