A combination of frozen and dried cherries make this fruit pie possible any day of the year. Once you've mastered the cherry pie, try our variation for blackberry pie bars.

Source: Better Homes and Gardens


Flaky Pastry
Double Cherry Filling


For Flaky Pastry
  • In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.

  • Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.

For Double Cherry Filling
  • In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.

  • Preheat oven to 350°F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.

  • Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.

  • Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.

Blackberry Pie Bars

Make blackberry pie filling by trading 5 cups fresh or frozen blackberries for the frozen cherries in the filling.

Nutrition Facts

354 calories; 14 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 10 mg cholesterol; 276 mg sodium. 60 mg potassium; 54 g carbohydrates; 2 g fiber; 28 g sugar; 4 g protein; 2 g trans fatty acid; 476 IU vitamin a; 1 mg vitamin c; 10 mg calcium; 2 mg iron;

Reviews (1)

17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
This was quite good, but the dough wasn¿t enough for the pan size listed. I measured my pans to find the matching sized pan, but I was barely able to get it to cover, had very thin layers on top and bottom, and was unable to crimp the edges all around. I also thought there was too much salt in the crust. And I had to add more frozen cherries because 5 cups were not enough.