Jumbleberry Pie - Kraft Recipes Top
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Jumbleberry Pie

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What You Need

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Make It

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  • 1. Drain the cherries and thawed berries. Reserve 1 1/4 cups juice, and and set the fruit aside.
  • 2. In a saucepan, combine the sugar and cornstarch. Stir in juice. Bring to a boil over medium heat, stirring constantly. Let mixture boil for 2 minutes and remove from heat. Stir in the butter and almond extract. Fold in the fruit and allow the mixture to cool.
  • 3. Press the pie crust into a 9-inch (23cm) pie dish and pour the mixture into the crust. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 45 minutes or until bubbly. Cool and serve.

Special Equipment Needed


If you have time you might want to drain the berries overnight by putting them in the refrigerator so you get all the juice that you need.

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