Time 1h15m Yield 8 servings. Number Of Ingredients 8 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.
Time 1h Yield 8 servings. Number Of Ingredients 11 Steps:
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.
Time 3h Yield 8 servings Number Of Ingredients 22 Steps:
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.
Time 3h5m Yield 10 Number Of Ingredients 20 Steps:
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.
Time 3h Yield 8 Number Of Ingredients 9 Steps:
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.
Yield Serves 8 Number Of Ingredients 16 Steps:
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.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
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.
Time 1h4m Yield 1 pie, 6 serving(s) Number Of Ingredients 26 Steps:
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.
More about “cherry berry pie recipes”
Time 1h40m Yield Serves 8-10 Number Of Ingredients 10 Steps:
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.
