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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Triple Berry Cherry Pie Recipe

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This recipe for Triple Berry Cherry Pie is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (15 ounces) refrigerated pie crusts (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 1/2 cups sliced fresh strawberries (about 8 ounces)
1 cup fresh blueberries
1 cup fresh raspberries
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg white, lightly beaten
1 can (21 ounces) cherry pie filling
Directions:
Directions:
1. Preheat oven to 375 degrees F. Let pie crusts stand at room temperature 15 minutes. Meanwhile, combine sugar and cornstarch in a mixing bowl. Add strawberries, blueberries, raspberries, lemon zest and juice. Mix gently to coat fruit.
2. Gently unfold one pie crust onto lightly floured surface. Roll crust to 11 1/2 inch circle. Place crust in a deep dish pie plate, pressing dough into bottom and up sides. Using a pastry brush, brush pie crust with some of the egg white.
3. Fold cherry pie filling into fruit mixture. Spoon fruit mixture into crust.
4. Place remaining pie crust, folded in half, on cutting board. Starting at fold, cut crust into 15 strips (3/4 inch wide); discard short strips on ends. Set aside 3 strips from the center. Unfold and twist remaining strips. Lay 5 of the twisted strips evenly across the filling in one direction. Lay 5 remaining twisted strips in the opposite direction, forming a crisscross lattice pattern. Firmly press ends of strips onto top edge of crust. Brush edge with egg white. Unfold reserved strips and place end to end over crust edge, trimming ends to fit, in necessary. Press edge firmly to seal.
5. Cover edge of pie with 2 to 3 inch wide strips of aluminum foil. Bake 55-60 minutes or until filling is bubbly in center and crust is golden brown. Cool 3-4 hours before serving.

 

 

 

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