Cherry-Berry Pie

“Cherries and raspberries make for a tasty combination in this pie.” – Calla Ferre

Cherry-Berry Pie

Course: Pies


  • 1 10-Ounce Package Frozen Red Raspberries Thawed
  • 3/4 Cup Sugar
  • 3 Tablespoons Cornstarch
  • 1/4 Teaspoon Salt
  • 2 Cups Pitted Fresh Tart Red Cherries Thawed & Drained


  • Drain raspberries and keep syrup. Add water to syrup to make 1 cup liquid.
  • In saucepan, mix sugar, cornstarch and salt. Stir in syrup and cherries. Cook and stir over medium-high heat until bubbly. Cook 1 minute more. Remove from heat. Stir in raspberries. Cool 10 minutes.
  • Pour filling into unbaked pie crust. Use lattice top. Bake at 375 degrees for 35 to 40 minutes.

Recipe – Calla Ferre

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