CHERRY-BERRY DELIGHT PIE

CHERRY-BERRY DELIGHT PIE


Makes One 9-inch Pie

8 Servings



9-inch Classic CRISCO Double Crust

5 to 6 cups frozen dry pack pitted red tart cherries

1/2 cup reserved cherry juice

1/3 cup plus 1 tablespoon granulated sugar, divided

1 tablespoon plus 1-1/2 teaspoons quick-cooking tapioca, divided

3 teaspoons cornstarch, divided

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/3 cup chopped almond s

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 egg white, lightly beaten

Granulated sugar

Chopped almonds (optional)

Flake coconut (optional)





For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake.

For cherry layer, thaw and drain, in large strainer over bowl, enough cherries to yield 3 to 4 cups fruit and 1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 tablespoon tapioca, 1-1/2 teaspoons cornstarch, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla in large bowl.

Combine 1/2 cup reserved cherry juice, remaining 1 tablespoon granulated sugar, 1-1/2 teaspoons tapioca and 1-1/2 teaspoons cornstarch in small saucepan. Cook and stir on medium heat 3 to 4 minutes or until thickened. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Heat oven to 400° F.

For cream cheese layer, combine cream cheese and confectioners' sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add nuts, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Beat until well blended. Spread over bottom of unbaked pie crust.

For raspberry layer, combine raspberries, 2 tablespoons granulated sugar and 1 tablespoon cornstarch. Mix carefully. Spoon over cream cheese layer. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.

For topping, brush with egg white. Sprinkle lightly with granulated sugar. Bake at 400° F for 15 minutes. REDUCE OVEN TEMPERATURE TO 350° F. Bake for 40 minutes. Sprinkle with chopped nuts and coconut 5 minutes before end of baking time, if desired. Cool until barely warm or to room temperature before serving.