CHERRY BERRY CRISP
Use fresh or whole frozen fruits, no syrups please. Serve warm with vanilla frozen yogurt or ice cream.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
- Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
- Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.3, Cholesterol 17.2, Sodium 53.9, Carbohydrate 46.9, Fiber 5.1, Sugar 26.2, Protein 3.9
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
CRANBERRY CHERRY PIE
"Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 417 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 214mg sodium, Carbohydrate 70g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE, CHERRY, BERRY PIE!
I literally dreamt of this recipe! Woke up and baked this amazing idea! I just combined my favorite fruits!
Provided by S F
Categories Pies
Time 1h35m
Number Of Ingredients 7
Steps:
- 1. In medium bowl, coat apples and strawberries in 2 tablespoons of sugar.
- 2. Add Cherry filling.
- 3. Gently unfold bottom crust onto flowered pie dish Pour berry/apple filling into UNBAKED crust.
- 4. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust.
- 5. Lay over top of filling and cut a circle in middle of top crust.
- 6. Press fork into edges of crust. Beat egg and brush top crust with beaten egg mixture and sprinkle lightly with sugar.
- 7. Bake for 40 minutes or until bubbling appears in the middle. Cover pie with aluminum foil halfway through baking. Let stand for 20 minutes.
- 8. Let stand for 20 minutes before serving
BERRY CHERRY STRAWBERRY PIE
Because I added additional ingredients to the original Strawberry Pie recipe in my cookbook, and took the topping from another recipe in the book, I renamed it the title you see here to represent my new creation. It really was very good, I think vanilla ice cream compliments the nutty praline topping very well in this recipe....
Provided by Rose Mary Mogan
Categories Fruit Desserts
Time 25m
Number Of Ingredients 15
Steps:
- 1. Shape pie crust to pie pan and bake in a preheated 375 degree oven F. for about 10 minutes, and allow to cool.Combine sugar, corn starch, cold water, salt, & white Karo syrup in a medium size sauce pan and let come to a boil, then boil about 2 to 3 minutes, till mixture is clear.Remove from heat &
- 2. Stir in crushed Strawberries, can of cherry pie filling, and cherry liqueur, stir to mix.
- 3. Pour filling into cooked pie crusts. Then add praline topping.
- 4. PRALINE TOPPING: Blend brown sugar, flour, softened butter and chopped nuts together until crumbly. then sprinkle mixture evenly over both pies.Cut out valentine hearts with left over pie crust dough.(optional) Top with the hearts if using(OPTIONAL) BRUSH TOP OF HEARTS WITH MILK OR EGG WASH. Sprinkle raw sugar over top of hearts.
- 5. Place pies on a cookie sheet and bake @ 400 degrees F. for 20 minutes until golden brown.
- 6. NOTE: Homemade crust: Use 1 cup butter(2 sticks) 6 Tablespoons sugar, 2 2/3 cups all purpose flour, 1/2 teaspoon salt. Mix all of the ingredients together, divide in half, and Roll out on a floured surface to shape of pan, then bake @ 375 degrees for 10 minutes. Can also process crust ingredients in a food processor.
CHERRY BERRY PIE
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
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.
BERRY CHERRY PIE
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. -Wanda Van Voorhis, Plain City, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 451 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 245mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY-BERRY FRUIT PIE
The red and blue fruit colors showing through the lattice crust make a great patriotic presentation for any 4th of July celebration.-Cathi Henke, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 402 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 246mg sodium, Carbohydrate 59g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
CHERRY BLUEBERRY PIE
Southwestern Michigan is noted for its fruit. I experimented and came up with this pie recipe that combines cherries and blueberries. It's especially good served warm with ice cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
CHERRY-BERRY CAKE
The pecan icing on this cake is amazing! And, the cherry-berry cake itself is super easy and moist. There are bursts of cherry in each bite. You can taste the bits of sweet coconut too. Serve this lovely cake for a sweet ending to your meal!
Provided by Renae McVay
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Combine the first three ingredients for the cake in large mixing bowl with mixer until moist and well incorporated.
- 2. Next fold in the coconut and pecans.
- 3. Pour the batter into a 9x13 baking pan that has been lightly sprayed with a vegetable oil spray.
- 4. Bake in a preheated 350-degree oven for approximately 45 minutes or until a toothpick comes out clean.
- 5. In the microwave and microwave-safe bowl, heat the strawberry preserves until hot and bubbly...1-2 minutes depending on your oven.
- 6. Stir rapidly with a fork.
- 7. Then drizzle over the cake while still hot from the oven. Set the cake aside and allow to completely cool.
- 8. Frosting: Cream together the softened cream cheese and butter until smooth with mixer.
- 9. Add powdered sugar 1 cup at a time until smooth.
- 10. Add milk 1 tablespoon at a time until the frosting is a good consistency to spread.
- 11. Next fold in the pecans.
- 12. Then frost the completely cooled cake. Cover the cake and allow it to stand at least a few hours before serving to allow for moistness to build. The longer this cake sits the better it gets!
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