3 Cups frozen, candded or jarred pitted tart cherries
3 Cups fresh raspberries
1/4 Cup cornstarch
1 Cup - 2 Tsp sugar
2 Tbsp flour
15 oz refigerated pie crusts
3 Tbsp milk or cream
1 large egg
Instructions
Preheat oven to 425. In large bowl toss cherries, raspberries with cornstarch, sugar (1cup) and flour. Unroll 1 crust & ease into 9 inch pie plate, Spoon in cherry-berry mixture. Unroll second crust and center over filling.
In small bowl, mix milk & egg with fork; lightly brush on top of pie. Cut short slashes in top, sprinkle with 2 Tsp sugar.
Place a sheet of foil underneath pie plate & crimp foil edges to form a rim to catch any drips.
Bake 20 minutes, reduce heat to 375 and bake 55-60 minutes longer; until crust us golden & filling bubbly. Cover pie loosely with foil if crust is browning too quickly. Cool pie on wire rack for 1 hour.
Originally Submitted
6/17/2010
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