Cherry-Berry Pie

Cherry-Berry Pie

14

"Be sure to use red tart pie cherries, not cherry pie filling."

Ingredients

1 h 10 m {{adjustedServings}} servings 302 cals
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Nutrition

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  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch, and salt. Mix well, then stir in reserved cherry and strawberry liquids. Stirring constantly, cook mixture over medium heat 5 to 10 minutes or until it begins to thicken. Remove from heat; stir in cherries, strawberries, and lemon juice.
  3. Spoon fruit filling into pastry-lined pan. Top with second pastry. Seal and flute edges, then make steam vents in top crust. Sprinkle with 2 teaspoons sugar. Cover edges of pastry with aluminum foil to prevent excessive browning.
  4. Bake in preheated oven for 30 to 35 minutes or until golden brown. Remove foil during last 15 minutes of baking to allow pastry edges to brown.
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Reviews

14
  1. 16 Ratings

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Wow, this was great pie!! I used fresh strawberries and cherries (not sour cherries) - I sliced the berries and cherries and sprinkled them with sugar/lemon juice, stirred and let them sit for ...

I decided to try this pie three weeks ago and have now made it three times for different holidays and potlucks. I have brought home an empty pie dish each time. I made it exactly as directed a...

I made this pie for Thanksgiving dessert and everyone passed on the pumpkin pie and went for the berry pie. They loved it and so did I. I used two can's of cherries and one bag of stawberries. I...