Jennifer's Recipe: Simple Cherry-Berry Pie
I am pretty sure we are the only church anywhere that has a Pie Room. We used to have a Ladies Aide Society at the church and they would serve dinners to raise money. Dessert was always a piece of homemade pie. The pies were gathered and cut in a little room in the back of the basement. That room was called the Pie Room. The women brought their best pies to be served to the public. Only a few women got the privilege of going into the pie room to cut the pies. I feel like it was considered one of the holiest rooms in the whole church. After a few years of attending the church, I even got that honor. I think it was because I was working at the orchard at the time and cutting countless apple pies there. The ladies figured they could trust me to cut a good piece of pie. The days of those dinners are long gone, but the name has stuck around.
March 14 is National Pi Day and is an important day in the math world. I am more interested in eating than in math though, so it is a good excuse to focus on Pie. So let's celebrate and talk about Simple Cherry-Berry Pie. A cherry pie is very good but this recipe takes it to a whole new level. The addition of raspberries is the perfect combination with the cherries. The simple part is that you just add raspberries and a few other ingredients to a can of cherry pie filling. The original recipe called for using a Pillsbury Pie Crust to really make it simple. If you do that, just follow the instructions on the box. If you are feeling ambitious, make your own crust. I won't include that recipe but pie crust recipes are easy to find if you don't have a good one.
Our pie room is mostly used as a storage room now. I bet it gets kind of lonely for the days when it held a prominent position in our church. The days of our church dinners are long gone. Hopefully, the days of eating pie will never disappear. National Pi Day is a good excuse to bake a pie. Maybe I will bake this one and take it over to the pie room for old-time's sake!
Happy Pi/Pie Day!
Simple Cherry Berry Pie
- Pie crust for a double crust for a 9-inch pie pan
- 2 to 3 cups fresh or frozen whole raspberries (do not thaw if frozen)
- 1/4 to 1/2 cup sugar
- 1 Tablespoon all-purpose flour
- 1 can cherry pie filling (21 oz)
Preheat oven to 400 degrees or 375 if using a glass pan. Make your crust from scratch or prepare whatever kind you are using. Lay the bottom crust into a 9-inch pie pan.
In a large bowl, gently combine the other ingredients. Spoon into the pie crust. Top with the other crust. Seal the edges and crimp together. Cut a few slits in the top crust.
Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool completely before serving. Serve with ice cream if desired.
- If using a glass pie pan reduce heat to 375. May take a little longer to bake. Just keep an eye on it.
- The original recipe called for 2 cups of raspberries. I feel it needs more if you want to add them.
- Use your own judgment regarding the amount of sugar, just don't skip this ingredient.
- You could get creative and cut decorative holes on top of the crust.
- If the edges of your crust start getting too brown before the pie is baked, cover the edge with foil strips.
- Recipe Source: unknown magazine years ago
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