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.

Serving size

1 slice

Makes

8

Ingredients

1 cup canned unsweetened cherries, drained and juice reserved

1 cup canned unsweetened raspberries, drained and juice reserved

¾ cup reserved cherry and raspberry juices (if necessary, add water to make ¾ cup)

1 tablespoon cornstarch

¼ teaspoon almond extract

Pastry for a two-crust pie, raw

Nutrition Info

Makes:Serving size: 1 slice

Calories

343

Fat

16 g

Carbohydrates

46 g

Protein

4 g

Sodium

120 mg

Phosphorus

36 mg

Potassium

102 mg

Instructions

  1. Preheat oven to 450° F.
  2. In a small saucepan, combine juices and cornstarch.
  3. Cook over low heat until thick and clear, stirring often.
  4. Add cherries, raspberries and almond extract.
  5. In a pie dish, line pastry at the base and around the dish.
  6. Pour the filling into lined dish and cover with the remaining pastry and seal the edges.
  7. Make small slits in the top crust to allow steam to escape.
  8. Bake for 15 minutes.
  9. Reduce heat to 375°F and continue baking 25 – 30 minutes or until crust is golden brown.
  10. Cut the pie into 8 equal slices and serve.

 

Recipe contributed by Satellite Healthcare