Cherry Berry Pie Recipe

Cherry Berry Pie
Prepare pastry for a 2-crust pie; using half, line a 9-inch pie plate

   1 10 oz package of frozen raspberries, thawed
   1 cup sugar
   3 Tbl. cornstarch
   ¼ tsp. salt
   2 cups pitted red tart cherries (canned), drained

Preheat oven to 425 F.
Drain raspberries, reserving syrup. Add water to syrup to make 1 cup. Combine sugar, cornstarch, & salt to syrup & cook over low heat until thick and clear.
Stir in cherries and raspberries. Pour the mixture into the pie shell.* Top the pie with a lattice crust & sprinkle with a touch of sugar. Bake in a 425 F oven for thirty minutes. I cover the pie edges with foil for the first 20 minutes – so they won’t get too dark.

*If the frozen raspberries are not in syrup, be sure to add 1-1 ½ tablespoons of tapioca, it will need this to make sure it thickens properly
*If the pie shell is not deep, hold back some of juice or it will bubble through the lattice top.


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