Berry Cherry Strawberry Pie Recipes

BERRY CHERRY PIE

Steps:

• Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes., Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter., Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar., Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary.

CHERRY-BERRY FRUIT PIE

Steps:

• In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.

CHERRY-BLUEBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

CHERRY BERRY PIE

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.

CHERRY AND STRAWBERRY LATTICE PIE

Steps:

• Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
• Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
• Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
• Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
• Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
• Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
• Let cool for at least 3 hours before serving to allow the filling to thicken.

CHERRY BERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
• Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

BLUEBERRY CHERRY PIE

Steps:

• Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
• Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
• Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

CHERRY BLUEBERRY PIE

Steps:

• In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes., Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil., Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.