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This juicy, triple fruit pie is sure to
please and can be enjoyed year-round thanks to its use of canned
fruit.
Cherry Berry Pie
- 2 prepared refrigerated 9-inch pie crusts
1 (16.5-ounce) can blackberries, drained
1 (16.5-ounce) can blueberries, drained
1 (16.5-ounce) can pitted tart pie cherries, drained
3/4 cup granulated sugar
1/3 cup all-purpose flour
Grated peel of one lemon
1 tablespoon lemon juice
- Heat oven to 450ºF (230ºC).
Bring crusts to room temperature as package directs. Fit one
crust into 9-inch pie pan; don't trim.
- In a large bowl, mix remaining ingredients
and pour into pie shell. Lay second crust over filling. Fold
top crust edge under edge of bottom crust, then crimp to seal;
with knife, cut 4 vents in top crust. Chill 15 minutes.
- Brush crust with milk or cream, if desired.
Bake in center of oven 10 minutes; reduce oven to 350ºF
(175ºC) and continue to bake 30 to 35 minutes longer, or
until crust is golden and filling is bubbly. If needed, lay a
sheet of foil over pie for last 10 to 15 minutes of baking to
prevent over browning.
Makes 8 servings.
Recipe and photograph courtesy of the Canned
Food Alliance.
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