Cherry Berry Pie Recipes

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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)


  • 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 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


  • 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.


Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt


  • 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.


Cherry-Berry Pie with Whole Wheat Pie Crust image

I made this pie as a way to use up some of the beautiful late summer fruit that Michigan has to offer. Paired with pure Michigan maple syrup, this pie has no refined sugar, and is complemented with additional flavor from a whole wheat crust. A mix of any wild berries and/or cherries should work for this, but make sure to adjust the maple syrup amount depending on the sweetness of your fruit.

Provided by Kim

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h5m

Yield 10

Number Of Ingredients 20

2 ⅓ cups whole wheat flour
2 tablespoons pure maple syrup
½ teaspoon salt
1 cup cold butter, cut into cubes
9 tablespoons ice cold water
1 ½ tablespoons apple cider vinegar
4 cups fresh sour cherries, pitted
1 cup fresh blackberries
1 cup fresh blueberries
¼ cup ground cherries, husked
1 cup pure maple syrup
⅓ cup cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, lightly beaten
1 tablespoon water


  • 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.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 74.4 g, Cholesterol 67.4 mg, Fat 20.2 g, Fiber 7.6 g, Protein 6.9 g, SaturatedFat 12.1 g, Sodium 323.5 mg, Sugar 38.9 g


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


  • 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


Cherry-Berry Lattice Pie image

Categories     Berry     Fruit     Dessert     Bake     Cherry     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crust
2 cups all purpose flour
5 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
2 tablespoons (or more) milk
For filling
4 cups fresh cherries (about 1 1/2 pounds), pitted, halved
2 cups fresh blackberries or boysenberries, or frozen, thawed, drained
3/4 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter


  • Make crust:
  • Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles very coarse meal. Beat egg with 2 tablespoons milk; add to processor. Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk and wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Combine first 6 ingredients in large bowl; toss to blend. Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.
  • Preheat oven to 400°F. Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides. Spoon in filling; dot with butter. Roll out remaining dough disk to 7 x 11-inch rectangle. Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use). Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Cut overhang of bottom crust and strips to 3/4 inch. Fold under; crimp edge decoratively. Sprinkle lattice with sugar.
  • Place pie on baking sheet; bake 30 minutes. Cover edge with foil. Continue to bake until filling bubbles thickly, about 50 minutes longer. Cool at least 45 minutes. Serve warm or at room temperature.


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


  • 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 image

Make and share this Cherry Berry Pie recipe from

Provided by MirandaLee

Categories     Pie

Time 1h4m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 26

2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup shortening
1/3 cup butter flavor shortening
6 tablespoons water, cold
2 teaspoons vinegar
3 cups tart cherries (Frozen, pitted)
1/2 cup cherry juice (drained from cherries)
1/3 cup sugar
1 tablespoon sugar
1 tablespoon quick-cooking tapioca
1 1/2 teaspoons quick-cooking tapioca
1 tablespoon cornstarch, divided
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 (8 ounce) packet cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup almonds, Chopped
1 cup fresh raspberry, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 egg white, lightly beaten (optional)
granulated sugar
almonds, chopped (optional)
flaked coconut (optional)


  • 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.

Nutrition Facts : Calories 717.9, Fat 40.4, SaturatedFat 13.4, Cholesterol 41.6, Sodium 582.4, Carbohydrate 82.5, Fiber 4.7, Sugar 42, Protein 9.4


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


  • 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

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  • In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it's the size of small peas. Add the frozen butter and pulse until it's the size of small peas.
  • On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes.
  • In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
  • Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
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Instructions. Preheat the oven to 350°F. Combine the flour, cornmeal, and sugar. Cut in the cold butter using a box grater or pastry cutter until coarse crumbles form.

cherries, sugar, quick cooking tapioca, all purpose.... All information about healthy recipes and cooking tips

2007-01-08 The best delicious Cherry Berry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cherry Berry Pie recipe today! Hello my friends, this Cherry Berry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cherry Berry Pie is amazingly delicious, and addictive, everyone ...

Sour cherry slab pie - smitten kitchen top Pour cherry mixture into lined baking sheet; set aside. On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up …

At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …

2020-02-14 Preheat oven to 425°F. Mix 1/2 cup sugar, the cornstarch & cinnamon in a large bowl. Stir in Aronia berries and pie filling. Place filling into the crust-lined pan. Top with second crust. Flute and seal edge. Cut slits in several places in top crust. In a smaller bowl beat water and egg white until blended.

2012-07-11 1 / 3 cup all-purpose flour 3 tablespoons butter, melted 1 teaspoon vanilla extract What to Do Preheat oven to 375ºF. Unfold one pie crust and place in a 9-inch pie plate, pressing crust firmly into plate. In a large bowl, combine remaining ingredients; mix well then spoon mixture into pie crust, reserving 1/4 cup filling for garnish.

2017-07-14 In a large bowl, combine the sugar, cornstarch, salt, orange zest, lemon zest, orange juice and almond extract. Add the cherries and blueberries. Toss to combine and set aside for 30 minutes. Lay a sheet or two of plastic wrap on a work surface. Place the pie crust on the plastic wrap. Lay another sheet of plastic wrap over the pie crust.

How to make cherry pie with fresh cherries. Preheat your oven to 400 degrees F. Prepare the cherries by removing the pits. You can use a cherry pitter or cut them in half to remove the pit. Combine the pitted cherries, cornstarch, sugar, vanilla, almond extract, and lemon juice in a large bowl. Set aside.

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