Cherry Berry Pie

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningDialysis dietCKD diet
Indulge in a Cherry Berry Pie suitable for all CKD stages. Low-sodium, low-potassium, and vegetarian. Easy to bake and enjoy in just 1 hour.
Meal TypeDessert, Dinner, Lunch 
DietsLow phosphorus, Low potassium, Low protein, Low sodium, Nut free, Vegetarian 
Ingredients
Yield:
Serves 8
  • 1 cup canned, unsweetened cherries, drained, juice reserved
  • 1 cup canned unsweetened raspberries, drained, juice reserved
  • ¾ cup of the reserved cherry and raspberry juices (if necessary, add water to make 3/4 cup)
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon almond extract
  • Pastry for 2-crust pie, unbaked
Cherry Berry Pie
Directions
Prep: 15 min, Cook: 45 min, Total: 1 hr
  1. In a small saucepan, combine juices, sugar and cornstarch.
  2. Cook over low heat until thick and clear, stirring often.
  3. Add cherries, raspberries and almond extract.
  4. Pour into pie shell.
  5. Cover with other pie shell and seal edges.
  6. Make small slits in top crust to allow steam to escape.
  7. Bake at 450°F for 15 minutes. Reduce heat to 375°F and continue baking for 25 to 30 minutes or until crust is golden brown.
Nutritional Information
  • Calories 304
  • Carbohydrates 48.1 g
  • Dietary Fiber 2.7 g
  • Protein 3.5 g
  • Fat 11.1 g
  • Saturated Fat 4.6 g
  • Sodium 181.1 mg
  • Potassium 102.7 mg
  • Calcium 14.3 mg
  • Phosphorus 43.6 mg