Cherries and berries make a great combination. I prefer sour cherries from our backyard and wild black raspberries from the preserve near our house, but this week I used store-bought raspberries since the black raspberries aren’t ripe yet. The recipe also works well with frozen fruit. In fact, we freeze some cherries and berries for a pie for Christmas Eve dinner.
Cherry Berry Pie
Based on a recipe from Williams Sonoma
Basic pie pastry for a 9-inch double-crust pie
2 TBS quick-cooking tapioca
1 c sugar
¼ TSP salt
3 c pitted sour cherries
3 c raspberries or blackberries
2 TBS unsalted butter
Preheat an oven to 425 degrees. In a large bowl, stir the tapioca, sugar and salt. Add the cherries and berries and toss to mix well. Pile the fruit mixture into an uncooked pastry-lined pan and dot with bits of the butter. Cover with the top crust, trim, flute the edges and cut vents. For another option, try a lattice top. Bake for 20 minutes, then reduce the heat to 350 degrees, cover edges of crust with foil and bake for 35-40 minutes.