Cherry-Berry Pie14 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“Be sure to use red tart pie cherries, not cherry pie filling.” - by Carolyn
Original recipe yields 1 pie
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 302 cal
- 10.5 g
- 51.6 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 ..." See more5 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!!!!"
"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 a..." See morend 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."
Deep Dish Cherry Pie
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