- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Please enter the email you’re using for this account.
Meat
Easy
0 Servings
Allergens 
No Allergens specified
0 Minutes
Diets
No Diets specified
This easy berry pie is full of plump, juicy berries and tastes delicious with a scoop of vanilla ice cream. It’s actually more than delicious – it’s addictive. You’ve been warned!
1 disc basic pie crust
1 1/2 c sugar, divided
1/4 cup cornstarch
4 1/2 c frozen cranberries or cherries
3/4 c frozen strawberries or raspberries
3/4 c frozen blueberries
½ teaspoon almond extract
1 teaspoon lemon juice
½ teaspoon lemon zest
1/2 c flour
1/4 c brown sugar
pinch of salt
1/4 c margarine, cut into small pieces
Preheat oven to 400°F.
Gently press rolled-out pie dough into a 9-inch pie plate and flute the edges.
In a large saucepan, mix 1 cup sugar and cornstarch, then add cranberries and gently toss to coat.
Cook over medium heat, stirring frequently, until bubbly. Add strawberries and blueberries and cook, stirring frequently, until thickened and bubbly. Remove from heat. Stir in lemon zest, lemon juice, and almond extract. Set aside.
In a separate medium bowl, mix flour, remaining ¼ cup sugar, brown sugar, and salt. Add margarine and mix until mixture resembles coarse crumbs. Set aside.
Transfer cherry mixture to pie crust and sprinkle with crumb mixture. Loosely cover pie with foil to
prevent overbrowning.
Bake for 25 minutes, then remove foil. Bake for another 20-25 minutes or until filling is bubbly and crumb topping is golden brown. Let cool on a wire rack for at least 2 hours before serving.
Directions
How Would You
Rate this recipe?
Please log in to rate
Reviews