3 cups frozen, canned or jarred pitted tart cherries, drained
3 cups fresh raspberries
1/4 cup cornstarch
1 cup plus 2 tsp. sugar
2 tbsp. flour
15-oz. pkg. refrigerated pie crusts (2 crusts), softened as directed
3 tbsp. milk or cream
1 large egg
Instructions
Preheat over to 425 degrees. In a large bowl, toss cherries and raspberries with cornstarch, 1 cup sugar and flour.
Unroll 1 crust and ease into an ungreased 9-inch pie plate. Spoon in cherry-berry mixture. Unroll second crust center over filling; fold overhang under and pinch to form a fluted edge.
In a small bowl, mix milk and egg with a fork until blended; lightly brush on top of pie. Cut short slashes in top crust to allow steam to escape during baking. Sprinkle with remaining 2 tsp. sugar.
Place a sheet of foil underneath pie plate and crimp foil edges to form a rim to catch and drips during baking. Bake 20 minutes, then reduce over temperature to 375 degrees and bake 55 to 60 minutes longer, until crust is golden and gilling is bubbly. Cover pie loosely with foil if crust is browning too quickly. Cool pie on wire rack 1 hour to serve warm. Or, cool completely to serve later.
Originally Submitted
11/14/2008
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