Double Cherry Berry Pie

Double Cherry Berry Pie
4.5 from 2 ratings
This berry-licious pie stands above all others—it won the Ultimate Fruit Pie Challenge at Pennsylvania's Allentown Fair. This recipe is a fantastic excuse to try baking something new, whether it's a sweet treat for your family this week or a special dessert for the upcoming holidays.This recipe is by Daria Gehris of Whitehall, Pennsylvania, and was originally published in The Morning Call.
Prep Time
Cook Time
Double Cherry Berry Pie recipe - The Daily Meal
Total time: 1.15 hours
  • 3 cup flour
  • 1 teaspoon salt
  • 1 cup crisco
  • 6 tablespoon cold water
  • 1 cup sugar
  • 3 cans sour cherries in water
  • 1 1/4 cups sugar
  • 6 teaspoon cornstarch
  • 1/4 teaspoon almond extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon orange peel
  • 1/2 cup dried cherries
  • 1 1/2 cups frozen blueberries
  1. In a large bowl, mix together 3 cups flour and 1 teaspoon salt. Cut 1 cup Crisco into the mixture. Set aside 1 cup of this mixture for the pie's crumb topping.
  2. Add 6 tablespoons of water slowly, until the dough forms a ball. Roll out dough and fit to a 9-inch pie plate. Add 1 cup sugar to the crumbs for the topping.
  3. Preheat oven to 425 F.
  4. Drain 3 cans sour cherries, saving 1 1/2 cups of the liquid.
  5. In a saucepan, mix the reserved cherry liquid with 1 1/4 cups sugar and 6 teaspoons cornstarch. Cook until thick.
  6. Add 1/4 teaspoon almond extract, 1 teaspoon lemon juice and 1/2 teaspoon orange peel. Add the drained sour cherries and 1/2 cup dried cherries, set aside to cool.
  7. Place 1 1/2 cups frozen blueberries into the pie shell, then add the cherry mixture. Top with the sugared crumbs.
  8. Bake for 15 minutes. Lower temperature to 350 degrees and bake for another 35 minutes.