Cherry Berry Pie

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Ready In:
1hr 4mins
Ingredients:
26
Yields:
1 pie
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Very tasty! We only made the rasberry layer, and we added a bit of maple syrup instead of sugar. Delicious!
     
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Tweaks

  1. Very tasty! We only made the rasberry layer, and we added a bit of maple syrup instead of sugar. Delicious!
     

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