Recipe: Cherry Berry Pie

Sep 27, 2011

Makes: 8 servings

Nutrient analysis per 1/8 pie
Calories 343
Carbohydrates 46g
Fat 16 g
Phosphorus 36 mg
Potassium 102 mg
Protein 4 g
Sodium 120 mg


  • 1 cup canned, unsweetened cherries, drained, juice reserved
  • 1 cup canned unsweetened raspberries, drained, juice reserved
  • ¾ cup reserved cherry and raspberry juices (if necessary add water to make ¾ cup)
  • 1 Tbsp. cornstarch
  • ¼ tsp. almond extract
  • Pastry for a two-crust pie, raw


In a small saucepan, combine juices, sugar and cornstarch. Cook over low heat until thick and clear, stirring often. Add cherries, raspberries and almond extract. Pour into pie shell. Cover with the other pie shell and seal edges. Make small slits in the top crust to allow steam to escape. Bake at 450° F. for 15 minutes. Reduce heat to 375° F and continue baking 25 – 30 minutes or until crust is golden brown.

Categories: Recipes