Cherry Berry Fruit Pie Recipes

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CHERRY-BERRY PIE



Cherry-Berry Pie image

This is a quick and easy pie to put together using cherry pie filling, refrigerated pie crusts, and frozen mixed berries. Adapted from Home Cooking Favorite Desserts cookbook.

Provided by lauralie41

Categories     Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces frozen mixed berries, drained
1/4 cup sugar
1 tablespoon sugar
1 tablespoon flour
21 ounces cherry pie filling
1/2 teaspoon almond extract
2 pie crusts, refrigerated unbaked
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees.In a large bowl add mixed berries, 1/4 cup sugar, flour, pie filling, and almond extract. Set this aside.
  • Unfolding bottom pie crust gently, lay in pie plate. Pour the berry mixture into the unbaked crust. Unfold second pie crust and lay over top of pie. Cut slits in top pie crust to allow for venting or you could cut top crust into strips for lattice topping.
  • Seal edges of pie crust by fluting and brush crust with lightly beaten egg. Sprinkle lightly with 1 tablespoon of sugar and bake for 45 minutes or until bubbling. Cover the pie halfway through baking. Let pie set for 20 minutes before serving.

CHERRY BERRY PIE



Cherry Berry Pie image

Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (16 ounces) pitted tart red cherries
1 package (10 ounces) frozen red raspberries, thawed
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring
Pastry for double-crust pie (9 inches)

Steps:

  • Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
  • Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
  • Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
  • Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

FRESH CHERRY PIE



Fresh Cherry Pie image

If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
1 large egg, beaten, optional

Steps:

  • Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

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