Cherry Berry Pie With Whole Wheat Pie Crust Recipes

Steps:

• Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Steps:

• 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.

Steps:

• In a large bowl, combine the first eight ingredients., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top., Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.