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

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

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.