« Back to recipes

Merry Cherry Berry Pie


Pie crust

  • 2 1/2 cups flour
  • 1/2 cup Crisco shortening - well chilled
  • 1/2 cup  butter - chilled
  • 1/2 teaspoon salt
  • small egg
  • 1 tablespoon apple cider vinegar
  • 1/4 cup  ice water

Merry Cherry Berry Pie Filling

  • 1 can (15 oz) pie cherries with juice (no sugar added)
  • 2 cups individually frozen raspberries
  • 2 1/2 tablespoons quick cooking tapioca
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring
  • 2 tablespoons butter

Temperature: 425 ° F


Filling: Mix together sugar, tapioca, salt, almond extract and red food coloring. Add the can of cherries, including the juice, and the raspberries and toss carefully to combine. Let sit for 15 minutes. Pie crust: In a food processor, mix flour and salt and then add cold shortening and butter, cut into chunks. Pulse to process in very short bursts until fat is well distributed throughout flour. Mix egg, water and vinegar. Add to flour/fat mixture and pulse only until it holds together. Divide into half, and roll out half. Gently place into pie plate. Trim to top of pie plate. Add filling and dot with butter. Roll out other half, trim to edge of pie plate and fold over bottom crust to seal. Bake pie at 425 degrees for about 50 minutes or until nicely browned. Cover edges with aluminum foil until last ten minutes.

« Back to recipes