Berry Cherry Pie Recipes

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BERRY CHERRY PIE



Berry Cherry Pie image

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

1-1/2 cups sugar
1/4 cup plus 2 teaspoons quick-cooking tapioca
1/8 teaspoon salt
2-1/2 cups fresh or frozen pitted tart cherries, thawed
1-1/2 cups fresh or frozen raspberries, thawed
1 teaspoon lemon juice
1 package (14.1 ounces) refrigerated pie pastry
1 tablespoon butter
1 large egg
1 tablespoon 2% milk
Coarse sugar

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 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.

CHERRY PIE



Cherry Pie image

Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (8-inch) pie

Number Of Ingredients 7

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Steps:

  • Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
  • Preheat the oven to 375 degrees F.
  • Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  • Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

CHERRY PIE



Cherry pie image

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten

Steps:

  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CHERRY-BLUEBERRY PIE



Cherry-Blueberry Pie image

A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.

Provided by April Butler

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

1 (15 ounce) package refrigerated pie crusts
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 ½ cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar

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.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 62 g, Fat 16.4 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 273.8 mg, Sugar 16.1 g

BLUEBERRY CHERRY PIE



Blueberry Cherry Pie image

A very yummy pie, made with fresh blueberries and fresh cherries.

Provided by Deanna

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Yield 8

Number Of Ingredients 8

2 cups pitted cherries
2 cups blueberries, rinsed and drained
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust 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.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 66.7 g, Cholesterol 3.8 mg, Fat 16.9 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 244.5 mg, Sugar 40.1 g

CHERRY-BERRY STREUSEL PIE



Cherry-Berry Streusel Pie image

Suggested by a pie that Publix used to sell, one that was better than either a cherry or blueberry pie alone. This one starts with LubyLubyLuby's Best Cherry Pie recipe (thank you, Luby) and finishes with a streusel topping. If you don't have a pie crust handy, just bake the filling and streusel in a glass or ceramic baking dish and serve it as a crisp/cobbler/crurmble-esque dessert with a scoop of vanilla ice cream.

Provided by Nadacook

Categories     Dessert

Time 1h25m

Yield 1 9, 8 serving(s)

Number Of Ingredients 16

2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 tablespoon butter, softened
1 (14 1/2 ounce) can pitted tart cherries
2 -3 drops almond extract
1/4 teaspoon vanilla
1 (21 ounce) can blueberry pie filling (Comstock is what I find locally.)
1 single-crust 9 inch pie shell, homemade...or not. I use not.
1 1/4 cups flour
6 tablespoons light brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, soft, but not melted
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees.
  • FILLING: Combine sugar, cornstarch and salt in a mixing bowl.
  • Drain cherries, pouring 1/4 cup of the juice into a small bowl or measuring cup. Set the cherries aside. Add almond extract and vanilla to the juice in the cup.
  • Add the liquid to the dry ingredients in the mixing bowl and mix well. Add the butter and use the back of a fork to smoosh it up into smaller pieces that will spread themselves around the mixture.
  • Stir in the cherries and let the mixture stand for 15 minutes. While it's sitting there, taunting you, make the streusel:.
  • STREUSEL: Combine all dry ingredients in a bowl, then add the butter and vanilla. Cut the butter into the dry ingredients with a pastry blender or two knives until mixture looks crumbly - like a bowl of gravel. (Bad analogy. Sorry.) Set the streusel aside. *Note to self: Next time, make the streusel with cold butter and the food processor, do it ahead of time, and store it in the refrigerator. That way, you can stand around and watch the cherries in that bowl and won't miss out on any of the action.*.
  • Back to the FILLING: Stir the blueberry pie filling into the cherries.
  • Pour filling into pie crust and sprinkle the streusel as evenly as possible over the top. Bake for 50 to 55 minutes.
  • Note: if you decide to go make it without the pie crust, less baking time is required. It will be done when it's bubbly and the streusel is browned - 40-45 minutes.

Nutrition Facts : Calories 567.6, Fat 18.1, SaturatedFat 9.6, Cholesterol 32.4, Sodium 359.2, Carbohydrate 98.5, Fiber 3.8, Sugar 65.9, Protein 4.1

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From crazyforcrust.com


EASY CHERRY PIE RECIPE - PILLSBURY.COM
2007-05-07 1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust. 3.
From pillsbury.com


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