Very Cherry Berry Pie Recipes

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.

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.

BERRY CRUMBLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
• Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
• Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
• Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

VERY CHERRY BERRY PIE

Steps:

• MAKE THE CRUST:IN A FOOD PROCESSOR,PULSE THE FLOUR AND SALT.ADD THE CHILLED BUTTER&PULSE BUTTER,UNTIL IT IS THE SIZE OF SMALL PEAS.ADD THE FROZEN BUTTER,PULSE TILL THE DOUGH STARTS TO COME TURN ONTO A LIGHTLY FLOURED SURFACE.ROLL OUT 1 DISK OF DOUGH TO A 12-INCH ROUND,(1/8)INCH THICK.TRANSFER TO A (10)INCH METAL PLATE AND FREEZE FOR (20)MINUTES.
• MAKE THE FILLING:IN A SMALL BOWL,WHISK(1)CUP OF SUGAR WITH THE TAPIOCA AND SALT.IN ANOTHER BOWL.TOSS TOSS THE CHERRIES WITH THE RASPBERRIES&BLUEBERRIES.SPRINKLE WITH THE SUGAR MIXTURE AND TOSS GENTLY.MIX THE FLOUR&REMAINING (1)TSP.SUGAR.SPRINKLE IN THE CRUST;TAP OUT EXCESS.SPOON FILLING INTO THE CRUST.
• USING A FLUTED PASTRY WHEEL,CUT THE REMAINING DOUGH INTO3/4 INCH WIDE STRIPS.ARRANGE THE STRIPS ACROSS THE PIE IN A LATTICE PATTERN.TRIM THE OVERHANGING STRIPS TO 1/2INCH&PRESS THEM TO THE CRUST.PINCH THE RIM BETWEEN YOUR FINGERS TO FLUTE IT.FREEZE THE PIE FOR(1)HOUR.
• PREHEAT THE OVEN TO 400 DEGREES.BRUSH THE CREAM OVER THE LATTICE CRUST&RIM&SPRINKLE WITH SUGAR.BAKE IN THE UPPER THIRD OF THE OVEN FOR (1)HOUR,OR UNTIL THE CRUST IS RICHLY BROWNED.AND THE FILLING STARTS TO BUBBLE.IF NEEDE,COVER THE PIE WITH FOIL THE LAST (10) MINUTES OF BAKING.REMOVE AND COOL ON RACK.SERVE WARM.

CHERRY-BERRY PEACH PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., In a large bowl, combine the peaches, cherries, blueberries and extracts. Combine the sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes. , Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in deep-dish cast-iron skillet or other ovenproof skillet. Trim 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/x-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

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.