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Cherry Berry Pie

Makes: 8 servings
Prep 30 mins Stand 15 mins Bake 375°F 55 mins to 1 hr 5 mins
Cherry Berry Pie
Ingredients
  • 3/4  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 6  tablespoons  cornstarch
  • 1  teaspoon  finely shredded orange peel
  • 4  cups  fresh or frozen* unsweetened tart red cherries, pitted
  • 1 1/2  cups  blackberries
  • 1  recipe Pastry for Double-Crust Pie
  •  Milk
  •  Granulated sugar
  • 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  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/2 - 2/3  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.

Nutrition Facts (Cherry Berry Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 512,
  • Fat, total (g) 19,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 81,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 4,
  • sugar (g) 42,
  • pro. (g) 5,
  • vit. A (IU) 1234,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 351,
  • Potassium (mg) 244,
  • calcium (mg) 43,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 512,
  • Fat, total (g) 19,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 81,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 4,
  • sugar (g) 42,
  • pro. (g) 5,
  • vit. A (IU) 1234,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 351,
  • Potassium (mg) 244,
  • calcium (mg) 43,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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