Cherry Berry Pie

Cherry Berry Pie
Appropriate for:

Serves 8 1/8 Pie Per Serving


1 cup canned, unsweetened cherries, drained, juice reserved
1 cup canned unsweetened raspberries, drained, juice reserved
3/4 cup of the reserved cherry and raspberry juices (if necessary, add water to make 3/4 cup)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract
Pastry for 2-crust pie, unbaked


In a small saucepan, combine juices, sugar and cornstarch. Cook over low heat until thick and clear, stirring often. Add cherries, raspberries and almond extract. Pour into pie shell. Cover with other pie shell and seal edges. Make small slits in top crust to allow steam to escape. Bake at 450°F for 15 minutes. Reduce heat to 375°F and continue baking for 25 to 30 minutes or until crust is golden brown.


This recipe was taken from Living Well on Dialysis: A Cookbook for Patients and Their Families © 1991–2012, National Kidney Foundation.