Cherry Berry Pie with Strawberry Preserves

Introduction

The filling starts with canned sweet cherry juice thickened with cornstarch and flour, then gets packed with blueberries, raspberries, blackberries, and sliced strawberries. You end up with a mixed-berry pie that bakes for 40 to 45 minutes and slices best once the filling has had time to set.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8

Ingredients

• 1 cup canned sweet cherries with juice
• ¾ cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1¼ cups fresh blueberries
• ½ cup raspberries
• ¾ cup fresh blackberries
• 1½ cups fresh strawberries, sliced
• 2 tablespoons strawberry preserves
• 1 tablespoon fresh lemon juice
• 2 store-bought or homemade pie crusts
• 1 tablespoon butter, melted

Instructions

1. Preheat oven to 350°F (175°C)
2. Drain cherries, reserving juice; set cherries aside.
3. Add water to juice if necessary to make ½ cup liquid.
4. In a large saucepan, mix together cherry juice, sugar, cornstarch and flour. Stir until smooth, then cook on medium heat until it starts to thicken.
5. Add fruit, preserves and lemon juice. Mix well.
6. Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling.
7. Cut several slits in the middle of the second crust and place it over the filling.
8. Crimp the edges, and brush with melted butter.
9. Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary.

Variations

• Swap the strawberry preserves for raspberry preserves if you want a slightly sharper berry flavor and a less sweet finish.
• Replace the fresh blackberries with more blueberries for a smoother filling with fewer seeds.
• Use a lattice top instead of Step 7’s full top crust if you want more evaporation during baking and a thicker, jammier filling.
• Add a little extra fresh lemon juice if your berries are very sweet; it brightens the filling and keeps it from tasting flat.

Tips for Success

• Make sure the cherry juice, sugar, cornstarch and flour are fully smooth before heating, or the filling can turn lumpy.
• Cook the filling only until it starts to thicken in the saucepan; it will finish setting in the oven.
• If your raspberries and blackberries are very soft, fold them in gently so they keep some shape.
• Bake until the top crust is evenly golden brown, not just pale at the center, or the bottom crust may stay underdone.
• Let the pie cool fully before slicing so the fruit filling has time to set instead of running out.

Storage and Reheating

Store the cooled pie covered tightly or in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual slices or the whole pie well and freeze for up to 2 months.

Reheat slices in a 325°F oven for 10 to 15 minutes for the best crust texture, or microwave in short bursts if you only need them warm quickly. Thaw frozen pie overnight in the fridge before reheating.

FAQ

Can you use frozen berries instead of fresh?

Yes, but thaw and drain them first so the filling does not turn too loose.

How do you know the filling is thick enough before it goes into the crust?

It should lose its watery look and coat the spoon lightly after the cornstarch and flour cook on medium heat.

Do you need to blind bake the bottom crust?

No. The filling is cooked briefly on the stovetop first, which helps the crust bake through without blind baking.

Can you make the pie a day ahead?

Yes. It holds well overnight, and the filling is usually cleaner to slice once it has cooled and rested for several hours.