Cherry Berry Pie

Recipe for Cherry Berry Pie
Becky Luigart-Stayner


2 cups halved and pitted sweet red cherries
2 cups blueberries
1 cup whole cranberries, at room temperature
3/4 cup plus 2 tablespoons sugar, divided
1 tablespoon lemon juice
grated zest of half an orange
3 tablespoons cornstarch
2 unbaked 10-inch piecrusts
milk, for glaze


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.


Makes 8 servings.

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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.