Thursday, May 18, 2017

Cherry Berry-Berry Pie

Cherry Berry-Berry Pie
(6-8 servings)


1 9-inch Unbacked Pie Crust
1½ cups Sugar, divided
¼ cup Cornstarch
4½ cups Unsweetened Pitted Tart Red Cherries
¾ cup Fresh Raspberries
¾ cup Fresh Blueberries
½ tsp. Lemon Zest
1 tsp. Lemon Fresh Juice
½ tsp. Almond Extract
½ cup All-Purpose Flour
¼ cup Brown Sugar, packed
1/8 tsp. Salt
¼ cup Unsalted Butter, cold and cut into small pieces


Line a 9-inch pie pan with the crust.  Just trim any overhang to 1-inch, fold under and flute edges.  Place this in the freezer while you make the filling.  In a large saucepan, stir together 1 cup of sugar and the cornstarch.  Add the cherries and toss to coat.  Then cook over medium-heat until bubbly.  Now add the raspberries and blueberries and continue cooking until thickened and bubbly.  Cook a minute more and remove from heat.  Stir in lemon zest, lemon juice and almond extract.  Set aside.  Prepare topping by using a medium bowl and stirring together flour, brown sugar, remaining ½ cup of sugar and salt.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.  Set aside.  Transfer cherry mixture to pastry lined pie pan.  Sprinkle the topping mixture over it.  Cover the pie crust edges with foil to prevent overbrowning.  Place the pie in a pre-heated 400-degree oven for 25 minutes and then remove foil.  Continue in oven for another 20-25 minutes or until filling is bubbly and crumb topping is golden brown.  Cool on a wire rack for 2-hours before serving.

Note:               You can use frozen raspberries and blueberries for this pie.  Just thaw and drain before adding to cherry mixture.  The cherries can be fresh, canned or frozen too.  Again, just thaw an d drain before use.

Ideas for Future Efforts

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