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Cherry-Berry Lattice Pie

Source: Cooking at a Glance - Pies & Pastries
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Active Time:  20 Minutes
Total Time:  2 Hours 10 Minutes
  Makes 8 servings
Tart with cherries and sweet with raspberries, this pie is a crowd-pleaser. Choose the low end of the sugar range if you like a tart pie, the higher amount if you prefer a sweet one.
1-1 1/4 cups sugar
1/3 cup all-purpose flour
3 cups fresh or frozen red raspberries
2 cups fresh or frozen unsweetened pitted tart red cherries
1/4 teaspoon almond extract
Pastry for Double-Crust Pie
Other necessary recipes:
Basic Pie Pastry
Cherry-Berry Lattice Pie Recipe at
In a large mixing bowl combine sugar and flour. Add raspberries, cherries, and almond extract. Toss gently till fruit is coated. (If using frozen fruit, let stand for 15 to 30 minutes, or till fruit is partially thawed but still icy.)

Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust as directed for a woven lattice. Trim, seal, and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees oven 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20 to 25 minutes more for fresh fruit (20 to 30 minutes for frozen), or till top is golden. Cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 305
Sodium: 75mg
Fiber: 4g
Carbohydrates, Total: 54g
Protein: 3g
% Cal. from Fat: 27%
Fat. Total: 9g
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