Cherry Berry Pie
A mix of cherries and raspberries makes this pie very delicious and a perfect dessert. Its sweetness and tartness brighten up the table at any party.
Makes
Serving size
Ingredients
1 standard sized double crust pie crusts, thawed
2 cups frozen dark, sweet cherries, thawed
2 cup frozen raspberries, thawed
¾ cup sugar
2 teaspoons lemon juice
2 tablespoons arrowroot powder
1 ½ tablespoons unsalted butter
Flour (for rolling out dough)
1 egg, beaten, for brushing
1 teaspoon sugar for top
Instructions
- Preheat oven to 400 °F.
- Place pie crusts and berries in the fridge to thaw.
- When berries are thawed, pour out 2 tablespoons of the juices and set aside.
- In a saucepan over medium heat, combine the berries, sugar, and lemon juice. Bring to a simmer and cook until sugar is dissolved.
- Mix the arrowroot with the juice collected from the berries. Pour into the pan and stir, cooking until the mixture thickens.
- When thickened, remove from heat, and stir in the butter.
- Let cool 15 minutes.
- As the berries are cooling, remove one crust from the tin and roll the dough into a ball.
- On a generously floured surface, roll the crust to fit the top of the pie.
- Pour the berry mix into the bottom crust. Carefully place the rolled-out crust on top.
- Trim edges and using a fork, seal the edges together.
- Brush the top with the egg and sprinkle with the sugar.
- Cut a large hole in the middle of the pie crust and remove.
- Place on a baking sheet and bake for 25 to 35 minutes or until top is golden brown.
- Remove and let cool. Divide into 8 pieces.
Cooking Tip
Buy a vegan frozen pie crust for a vegan alternative.
Recipe contributed by Satellite Healthcare
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