Cherry Berry Pie
This mouthwatering pie bursting with berries comes from one of our newest cookbooks, Cooking Fresh With The Old Farmer’s Almanac.
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Ingredients
Instructions
1. Combine cherries, blueberries, cranberries, ⅔ cup sugar, lemon juice, and orange zest. Mix well. Set aside for 15 minutes, stirring several times. 2. Separately, mix 2 tablespoons sugar with cornstarch. Add to fruit and mix. Set aside. 3. Preheat oven to 400°F. 4. Pour filling into bottom piecrust and smooth with spoon. Cover with top crust. Press crust rim with fork tines to crimp edge. Poke top crust several times to make steam vents. Brush top with milk. Sprinkle with remaining sugar. 5. Bake for 30 minutes. Reduce heat to 375°F, rotate pie 180 degrees, and bake for 30 to 35 minutes, or until any visible juices bubble thickly. 6. Transfer to cooling rack for at least 2 hours before serving.
Yield:
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When you say "1 cup whole
When you say "1 cup whole cranberries at room temp" do you mean canned whole cranberry sauce?
No--go to the produce
No--go to the produce department at your grocery store. You will find fresh, whole, non-canned cranberries there. They will be in bags and will be in the cases with the vegetables.