Ingrédients pour Cherry Berry Pie
- 1 (16 ounce) package frozen mixed berries, not thawed
- 1/4 cup granulated sugar (for filling) + 1 tablespoon granulated sugar (for topping)
- 2 tablespoons all-purpose flour
- 1 (21 ounce) can cherry pie filling
- 1 teaspoon almond extract
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- 1 large egg, lightly beaten
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Comment préparer Cherry Berry Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine frozen mixed berries, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon almond extract. Do not thaw the berries.
- Gently stir in the 21-ounce can of cherry pie filling.
- Carefully unfold one refrigerated pie crust and gently place it into a 9-inch pie plate. Press the crust into the bottom and up the sides.
- Pour the berry and cherry mixture into the unbaked pie crust.
- Unfold the second refrigerated pie crust. You can either place it over the filling, cut slits for venting, or cut it into strips for a lattice top.
- If using a full top crust, crimp and seal the edges of the pie crust. If using a lattice top, weave the strips over the filling and crimp the edges to seal.
- Brush the top crust with the lightly beaten egg.
- Sprinkle 1 tablespoon of granulated sugar over the top crust.
- Bake for 45 minutes. After 22-25 minutes, loosely cover the edges of the pie with aluminum foil to prevent over-browning.
- Continue baking for another 23-25 minutes, or until the crust is golden brown and the filling is bubbling. The internal temperature should reach 210°F (99°C).
- Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
49g
Fat
23g
Carbs
20g