ÃÛÌÒÁµÈË

Cherry Berry Pie

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
Makes 8 servings.
Category
Pies and Pastries
Course
Desserts
Credit
Cooking Fresh with The Old Farmer's ÃÛÌÒÁµÈË

This mouthwatering pie bursting with berries comes from The Old Farmer’s ÃÛÌÒÁµÈË Everyday Baking cookbook. Enjoy during cherry season in summertime!

Ingredients
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
Instructions

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 and 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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Comments

Denise Tornick (not verified)

7 years 2 months ago

When you say "1 cup whole cranberries at room temp" do you mean canned whole cranberry sauce?

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.