Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Preheat oven to 350°F (175°C)
Drain cherries, reserving juice; set cherries aside.
Add water to juice if necessary to make ½ cup liquid.
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.
Add fruit, preserves and lemon juice. Mix well.
Place 1 crust in a 9- inch (23 cm ) pie pan or plate . Spoon in fruit filling.
Cut several slits in the middle of the second crust and place it over the filling.
Crimp the edges, and brush with melted butter.
Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary.