This Cherry Berry Pie is a show-stopping dessert that combines the tartness of frozen cherries and fresh raspberries with a surprisingly rich, creamy almond cream cheese layer. The flaky, tender crust holds together a vibrant fruit filling thickened with cornstarch, while the sweetened cream cheese center adds a luxurious texture and depth of flavor. Topped with a sprinkle of chopped almonds and a glossy egg wash, this pie is perfect for summer gatherings, holidays, or any occasion where you want to impress. It balances sweet and tart notes beautifully, making it a refreshing yet satisfying end to a hearty meal.
Cherry Berry Pie
Description
This Cherry Berry Pie is a show-stopping dessert that combines the tartness of frozen cherries and fresh raspberries with a surprisingly rich, creamy almond cream cheese layer. The flaky, tender crust holds together a vibrant fruit filling thickened with cornstarch, while the sweetened cream cheese center adds a luxurious texture and depth of flavor. Topped with a sprinkle of chopped almonds and a glossy egg wash, this pie is perfect for summer gatherings, holidays, or any occasion where you want to impress. It balances sweet and tart notes beautifully, making it a refreshing yet satisfying end to a hearty meal.Ingredients
Directions
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For the crust, combine flour, salt, and baking powder in a large bowl.
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Cut in shortening using a pastry blender or two knives until the mixture resembles pea-sized chunks.
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In a small cup, mix cold water and vinegar.
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Sprinkle the water mixture over the flour one tablespoon at a time, tossing lightly with a fork until the dough forms a cohesive ball.
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Divide the dough in half and shape each half into a flat disk.
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On a floured surface, roll out one disk into a circle about 1 inch larger than your 9-inch pie plate.
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Carefully transfer the dough to the pie plate, press it gently into the bottom and sides, and trim the edges even with the rim.
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Roll out the second disk of dough for the top crust and set aside.
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For the cream cheese layer, beat softened cream cheese, confectioners sugar, and almond extract until smooth.
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Spread the cream cheese mixture evenly over the bottom crust in the pie plate.
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In a large bowl, toss thawed and drained cherries with fresh raspberries, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch until well coated.
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Spoon the fruit mixture evenly over the cream cheese layer.
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Place the second dough circle over the filling. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
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Brush the top crust lightly with beaten egg white and sprinkle with remaining granulated sugar and chopped almonds.
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Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
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Let cool on a wire rack for at least 30 minutes before slicing to allow the filling to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 905.3kcal
- % Daily Value *
- Total Fat 84.9g131%
- Saturated Fat 26.0g130%
- Cholesterol 223.5mg75%
- Sodium 9949.6mg415%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 6.3g26%
- Sugars 3.6g
- Protein 19.6g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
