Cherry Berry Pie

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Servings: 6 Difficulty: Intermediate
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A luscious double-crust pie featuring tart cherries and sweet raspberries in a buttery, flaky crust
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This Cherry Berry Pie is a vibrant celebration of summer fruits, combining the tart brightness of frozen cherries with the sweet complexity of fresh raspberries. The filling is thickened with cornstarch and brightened with a hint of almond extract, creating a glossy, jam-like center that contrasts beautifully with the crisp, flaky shortening-based crust. It’s the kind of comforting, home-style dessert that feels special enough for holidays yet easy enough for a weekend treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. The balance of textures and flavors makes this a crowd-pleaser that pairs perfectly with coffee or tea.

Cherry Berry Pie recipe image
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Cherry Berry Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 176.8

Description

This Cherry Berry Pie is a vibrant celebration of summer fruits, combining the tart brightness of frozen cherries with the sweet complexity of fresh raspberries. The filling is thickened with cornstarch and brightened with a hint of almond extract, creating a glossy, jam-like center that contrasts beautifully with the crisp, flaky shortening-based crust. It&# 226;ÂÂs the kind of comforting, home-style dessert that feels special enough for holidays yet easy enough for a weekend treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. The balance of textures and flavors makes this a crowd-pleaser that pairs perfectly with coffee or tea.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). In a large bowl, whisk together 2 cups all-purpose flour, 1/4 teaspoon baking powder, and 1/2 teaspoon salt.
  2. Add 1/3 cup butter-flavor shortening to the dry ingredients. Use a pastry cutter or your fingers to cut in the shortening until the mixture resembles coarse crumbs.
  3. Gradually add 3 tablespoons ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
  4. In a large bowl, combine 3 cups frozen pitted tart cherries (thawed and drained), 1 cup fresh raspberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, and 1/2 teaspoon almond extract. Stir gently to coat.
  5. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges to overhang by about 1/2 inch.
  6. Pour the cherry-raspberry filling into the lined pie shell, spreading it evenly.
  7. Roll out the second disc of dough. Place over the filling. Trim excess dough, leaving a 1/2-inch overhang. Fold the top and bottom edges under and crimp with a fork or your fingers.
  8. Cut 4-5 slits in the top crust to allow steam to escape. Brush lightly with water and sprinkle with 1 tablespoon granulated sugar for a crisp finish.
  9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover edges with foil.
  10. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 176.8kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 4875.0mg204%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry pie, berry pie, raspberry, almond extract, flaky crust, shortening crust, fruit dessert, summer baking, homemade pie, cornstarch thickener, tart cherry, double crust, vegan pie, easy dessert, comfort food
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