Email to Cat      

Cherry Berry Pie

Source of Recipe


From "The Old Farmer's Almanac Comfort Food"



List of Ingredients



• 2 cups halved and pitted sweet red cherries
  
• 2 cups (1 pint) fresh blueberries
  
• 1 cup whole cranberries, at room temperature
  
• â…” cup plus 2 tablespoons sugar, divided, plus extra for sprinkling
  
• 1 Tbsp lemon juice
  
• Grated zest of ½ orange
  
• 3 Tbsp cornstarch
  
• 1 unbaked 10-inch double piecrust
  
• Milk, for glaze
  






Instructions



1. Combine the cherries, blueberries, cranberries, â…” cup of sugar, lemon juice, and grated orange zest in a large bowl. Mix well. Set aside for 15 minutes, stirring several times.
   
   
2. Mix the 2 tablespoons of sugar and the cornstarch in a small bowl. Add to the fruit and mix well. Set aside.
   
   
3. Preheat the oven to 400° F.
   
   
4. Scrape the filling into the bottom pie shell and smooth with a spoon. Lightly moisten the rim of the pie shell. Place the remaining dough over the top of the filling and press the top and bottom shells together at the edge. Trim the dough flush with the edge of the plate. Press on the rim with the tines of a fork to make a crimped edge. With the fork, poke the top of the piecrust several times to make steam vents. Brush the top of the pie lightly with milk and sprinkle with sugar.
   
   
5. Bake on the center oven rack for 30 minutes. Reduce the heat to 375° F and rotate the pie 180 degrees. Bake for 30 to 35 minutes more, until any visible juices bubble thickly. Transfer the pie to a rack and cool at least 2 hours before serving.
   
   Makes 8 servings