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Cherry-Berry Pie Recipe

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This recipe for Cherry-Berry Pie is from The Sneed Family Cookbook Project, 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:  
Prepare two pie crusts.
10 Oz canned or frozen raspberries drained and juice saved with :
10 oz canned or frozen tart red pie cherries, drained and juice saved

1/2 cup of the drained combined juice
2/3 cup sugar
3-4 Tbsp instant flour
1/4 tsp almond flavoring
a few drops of red flood color
2 Tbsp butter
Directions:
Directions:
Preheat oven to 425º
Put 1/2 cup of the combined fruit juice into a saucepan
Add the sugar, instant flour, almond flavor and red food color
Bring to a boil, stirring constantly.
Boil about 1 minute or until it thickens nicely
Remove from heat
Gently fold in the two fruits.
Distribute evenly into the pie shell.
Dot with butter
Lay the top pie shell (latticed is pretty) over the pie, flute the edges
Bake in the 425º oven for 35-40 min. If it gets too brown, lower temp of oven.
When the pie is bubbling and a nice brown, it is done.
Serve at room temp with vanilla ice cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
less than 1 hour
Personal Notes:
Personal Notes:
This has been our family birthday pie many years, requested by the family instead of a cake. It is really delicious. Sometimes I add more fresh fruit to make more filling. Have even used blueberries as added fruit in season.

 

 

 

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