Cherry Berry 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 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-BERRY PIE WITH WHOLE WHEAT PIE CRUST

Steps:

• Place flour, 2 tablespoons maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand.
• Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside.
• Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside.
• Remove 1 disc of pie dough from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal.
• Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
• Bake in the preheated oven for 35 minutes. Remove foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.

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.

CHERRY BERRY PIE

Steps:

• For Crust: Combine flour, salt and baking powder in a bowl.
• Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.
• Combine water and vinegar.
• Sprinkle over flour mixture, 1 tbsp. at a time.
• Toss lightly with a fork until dough forms a ball.
• Divide dough in half.
• Press between hands to form two 5 to 6" pancakes.
• Flour rolling surface and pin lightly.
• Roll dough for bottom crust into a circle.
• Trim 1" larger than upside down 9" pie plate.
• Loosen dough carefully.
• Fold in quarters.
• Unfold.
• Press into pie plate.
• Trim edge even with pie plate.
• For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.
• Combine cherries, 1/3 cup granulated sugar, 1 tbsp. tapioca, 1 1/2 tsp.cornstarch, almond extract and vanilla extract in a large bowl.
• Combine 1/2 cup cherry juice, 1 tbsp. granulated sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.
• Place on medium heat.
• Cook stirring constantly, 3 or 4 minutes.
• Cool slightly.
• Pour over cherries.
• Mix gently until cherries are coated.
• Set aside.
• For Cream Cheese Layer: Combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl.
• Beat at medium speed of electric mixer until well blended.
• Spread on bottom of unbaked pie shell.
• For Raspberry Layer: Combine raspberries, granulated sugar and cornstarch.
• Mix carefully.
• Spoon over cream cheese layer.
• If desired place raspberry mixture in a saucepan.
• Cook, briefly, until thickened.
• Cool until slightly warm before spooning over cream cheese layer.
• Heat oven to 400 degrees.
• Spoon cherry mixture over raspberries.
• Moisten pastry edge with water.
• Roll top crust same as the bottom.
• Cut into 10 - 1/2" strips.
• Place 5 strips evenly across filling.
• Fold every other strip back.
• Lay first strip across in opposite direction.
• Continue in this pattern, folding back every other strip each time you add cross strip.
• Trim ends of lattice strips even with crust.
• Press together.
• Fold edge under.
• Flute.
• For Topping: Brush pastry with egg white.
• Sprinkle lightly with granulated sugar.
• Bake at 400 degrees for 15 minutes.
• Reduce temperature to 350 degrees.
• Bake 40 minutes.
• Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.
• Cool until barely warm or to room temperature before serving.
• Note: If using fresh cherries,use 3 to 4 cups in pie.
• Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice.

CHERRY-BERRY PIE

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.