Cherry-Berry Pie

"This is a quick and easy pie to put together using cherry pie filling, refrigerated pie crusts, and frozen mixed berries. Adapted from Home Cooking Favorite Desserts cookbook."
photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
1hr 15mins




  • Preheat oven to 375 degrees.In a large bowl add mixed berries, 1/4 cup sugar, flour, pie filling, and almond extract. Set this aside.
  • Unfolding bottom pie crust gently, lay in pie plate. Pour the berry mixture into the unbaked crust. Unfold second pie crust and lay over top of pie. Cut slits in top pie crust to allow for venting or you could cut top crust into strips for lattice topping.
  • Seal edges of pie crust by fluting and brush crust with lightly beaten egg. Sprinkle lightly with 1 tablespoon of sugar and bake for 45 minutes or until bubbling. Cover the pie halfway through baking. Let pie set for 20 minutes before serving.

Questions & Replies

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  1. Loved it! I had the time, and the berries so my filling was cherries and blueberries, I also made my own crust. Since I did not use canned cherries I added 2 tablespoons of lime juice to help make more "goo". I also cooked my pie in a cast iron skillet. I find with berry pies the heat from the iron helps keep the bottom crust firm & not soggy. Super easy recipe to put together-loved the flavor-will make again, so my husband tells me! Thanks for posting!
  2. This pie is delicious! It is a snap to put together and the taste is wonderful. I like sweet and I love cherries. The addition of berries is a perfect combination. I wouldn't change a thing to this recipe except for making my own pie crust when time permits. Thanks for sharing!
  3. I wanted so badly to love this pie. It is a snap to put together from ingredients that are fairly inexpensive and easy to get. Plus, making this type of pie from scratch takes me forever because cherries are so labor intensive. I had to bake this longer than indicated, and even after resting for hours it was way too loose. It was also a bit sweet for me. Heating it up and melting a big scoop of vanilla ice cream over it added to the enjoyment and cut the sweetness. If I made this again, I would thicken the filling more and maybe use less sugar due to the pie filling. ETA: Ok, so this is a completely different pie after a day in the fridge. The sweetness really mellowed out and it held up far better. It was kind of like a cold version of a McDonalds cherry pie with berries.



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