Search thousands of recipes reviewed by home cooks like you.

Cherry-Berry Pie

Cherry-Berry Pie

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Carolyn

Carolyn

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BONNIEBELLE2300
18

BONNIEBELLE2300

7/20/2009

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 about 5 minutes. I mixed the dry ingredients (tapioca, sugar, cornstarch & salt) with 3/4 cup of water and the juice from the berries, let it boil for 5 minutes, added the sliced fruit and boiled for another 2 mintues. I used a "shortbread cookie" crust (like a graham cracker crust), no top crust and baked it at 350 F for 20 minutes. My husband and kids were disappointed that there was only 1 pie and not 1 EACH!!!!

FOODLOVE
12

FOODLOVE

1/10/2011

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 above and it is lovely. The actual size of the canned cherries called for doesn't exist in my area - replacing with more berries works just fine.

GRACEFUL565
7

GRACEFUL565

11/30/2008

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. It was wonderful...

Similar recipes