Wednesday, December 10, 2014

Triple Berry Cherry Pie

With Christmas fast approaching, I am beyond ready to be stuffing my face with Christmas dinner and all the wonderful desserts and treats that go along with it. Tonight, I tried out a delicious pie that incorporated a variety of "left over" fruit I had in the freezer. It seems like although I freeze things in 1 quart containers, I always end up with about 3/4 cup left in the containers. This pie is a great way to use up those little odds and ends hiding out in the freezer. I used 3 types of berries and some tart cherries, but you could use any fruit as long as the total comes out to the 4 cups.

Triple Berry Cherry Pie

1 cup fresh or frozen tart cherries
1 cup fresh or frozen blueberries
1 cup fresh or frozen black berries
1 cup fresh or frozen red raspberries
1/4 cup water
1 to 1 1/2 cup sugar (depending on sweetness of fruit)
4 tbsp. cornstarch
1 tsp. vanilla extract
Favorite 2 crust pie crust recipe
2 tbsp. butter, cut into pieces

Preheat oven to 375.

Place fruit, water, sugar, and cornstarch in a medium saucepan and place over medium heat. Cook over medium heat until berries begin to release their juices and mixture is thicken. Remove from heat, stir in vanilla. Allow to cool while preparing the crust.

Line a 8 or 9 inch deep dish pie pan with bottom crust. Pour in berry filling. Dot the top of the filling with butter. Place other crust on the top (whole, lattice or however you prefer it to look). Flute the top and bottom crusts together. If using a whole crust on top, make slits in the crust for the steam to escape.

Bake for 45 to 50 minutes, until crust is golden. Remove from oven and place on a rack to cool.

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