Cherry Berry Pie

Photo Credit
Becky Luigart-Stayner
Makes 8 servings.
Cooking Fresh with The Old Farmer's Almanac
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This mouthwatering pie bursting with berries comes from The Old Farmer’s Almanac Everyday Baking cookbook. Enjoy during cherry season in summertime!

2 cups halved and pitted sweet red cherries
2 cups blueberries
1 cup whole cranberries, at room temperature
2/3 cup plus 2 tablespoons sugar, divided, plus extra for sprinkling
1 tablespoon lemon juice
grated zest of half an orange
3 tablespoons cornstarch
2 unbaked 10-inch piecrusts
milk, for glaze

1. In a bowl, combine cherries, blueberries, cranberries, 2/3 cup sugar, lemon juice, and orange zest. Mix well. Set aside for 15 minutes, stirring several times. 
2. In a separate bowl, 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 a spoon. Cover with top crust. Press crust rim with a fork to crimp edge. Poke top crust several times to make steam vents. Brush top with milk. Sprinkle with 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.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

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