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Cherry Berry Pie















Trans-fat Free


2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
cup vegetable shortening
cup vegetable shortening
butter flavor
6 tablespoons water
2 teaspoons vinegar
Cherry layer
3 ½ cups cherries
red, frozen, unsweetened, pitted
½ cup juice
drained from cherries
cup sugar
1 tablespoon sugar
1 tablespoon tapioca, quick-cooking
1 ½ teaspoons tapioca, quick-cooking
1 tablespoon cornstarch
½ teaspoon almond extract
½ teaspoon vanilla extract
Cream cheese layer
8 ounce package cream cheese
½ cup powdered sugar
½ teaspoon almond extract
cup almonds
½ teaspoon vanilla extract
Raspberry layer
1 cup raspberries
fresh, drained
2 tablespoons sugar
1 tablespoon cornstarch
1 each egg whites
lightly beaten
1 x sugar
1 x almonds
1 x coconut
flaked, optional


For Crust: Combine flour, salt and baking powder in a bowl.

Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.

Combine water and vinegar.

Sprinkle over flour mixture, 1 tablespoon at a time.

Toss lightly with a fork until dough forms a ball.

Divide dough in half.

Press between hands to form two 5 to 6 inch pancakes.

Flour rolling surface and pin lightly.

Roll dough for bottom crust into a circle.

Trim 1inch larger than upside down 9 inch pie plate.

Loosen dough carefully.

Fold in quarters.


Press into pie plate.

Trim edge even with pie plate.

For Cherry Layer: Thaw and drain enough berries to yield 2 to 2½ cups fruit and ½ cup juice.

Combine cherries, ⅓ cup granulated sugar, 1 tablespoon tapioca, 2½ teaspoon cornstarch, almond extract and vanilla extract in a large bowl.

Combine ½ cup cherry juice, 1 tablespoon granulated sugar, 2½ teaspoon tapioca and 2½ teaspoon cornstarch in a small saucepan.

Place on medium heat.

Cook stirring constantly, 3 or 4 minutes.

Cool slightly.

Pour over cherries.

Mix gently until cherries are coated.

Set aside.

For Cream Cheese Layer: Combine cream cheese, confectioners sugar, almonds, almond extract and vanilla extract in a medium bowl.

Beat at medium speed of electric mixer until well blended.

Spread on bottom of unbaked pie shell.

For Raspberry Layer: Combine raspberries, granulated sugar and cornstarch.

Mix carefully.

Spoon over cream cheese layer.

If desired place raspberry mixture in a saucepan.

Cook briefly until thickened.

Cool until slightly warm before spooning over cream cheese layer.

Heat oven to 400℉ (200℃).

Spoon cherry mixture over raspberries.

Moisten pastry edge with water.

Roll top crust same as the bottom.

Cut into 10 to ½ inch strips.

Place 5 strips evenly across filling.

Fold every other strip back.

Lay first strip across in opposite direction.

Continue in this pattern, folding back every other strip each time you add cross strip.

Trim ends of lattice strips even with crust.

Press together.

Fold edge under.


For Topping: Brush pastry with egg white.

Sprinkle lightly with granulated sugar.

Bake at 400℉ (200℃) for 15 minutes.

Reduce temperature to 350℉ (180℃).

Bake 40 minutes.

Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.

Cool until barely warm or to room temperature before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 33434% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 385mg 16%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 10%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 7%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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