Cherry Berry Berry Pie
- 1 (9 inch) unbaked pie crust
- 1 1/2 cups granulated sugar, divided
- 1/4 cup cornstarch
- 4 1/2 cups unsweetened pitted tart red cherries
- 3/4 cup fresh or frozen red raspberries
- 3/4 cup fresh or frozen blueberries
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/2 teaspoon almond extract
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/8 tsp salt
- 1/4 cup butter, cut into small pieces
Prepare pie crust:
Line a 9 inch pie pan with the pie crust.
Trim any overhang to an even 1 inch all the way around.
Tuck the crust under and flute the edges.
Do not prick the pastry.
Put the pastry lined pie pan into the freezer while preparing the pie filling.
When ready to bake the pie, preheat oven to 400 degrees F.
Prepare pie filling:
In a large saucepan, stir together 1 cup granulated sugar and cornstarch.
Add the cherries and gently toss until coated.
Cook and stir mixture over medium heat until bubbly.
Add raspberries and blueberries.
Cook and stir until thickened and bubbly.
Cook and gently stir for 1 minute more.
Remove from heat.
Stir in lemon zest, lemon juice and almond extract.
In a medium bowl, stir together the flour, brown sugar, the remaining 1/2 cup of granulated sugar and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Transfer the cherry mixture to the pastry lined pie plate.
Sprinkle the topping mixture over the cherry mixture.
To prevent over browning, loosely cover the pie with foil.
Bake the pie in the preheated oven for 25 minutes.
Remove foil from top and bake for another 20 to 25 minutes, or until the filling is bubbly and the top is golden brown.
Cool on a wire rack at least 2 hours before serving.