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Berry Cherry Pie

A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. —Wanda Van Voorhis, Plain City, Ohio
  • Total Time
    Prep: 25 min. + standing Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups sugar
  • 1/4 cup plus 2 teaspoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 2-1/2 cups fresh or frozen pitted tart cherries, thawed
  • 1-1/2 cups fresh or frozen raspberries, thawed
  • 1 teaspoon lemon juice
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 tablespoon butter
  • 1 large egg
  • 1 tablespoon 2% milk
  • Coarse sugar

Directions

  • Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes.
  • Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter.
  • Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar.
  • Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack.
    Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary.
Nutrition Facts
1 piece: 451 calories, 15g fat (7g saturated fat), 36mg cholesterol, 245mg sodium, 77g carbohydrate (45g sugars, 2g fiber), 3g protein.

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