Raspberry/Cherry Pie
Country Woman
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The simple combination of raspberries and cherries is the delectable difference in this pie. "My family prefers it with a lattice crust," says Fern Buffington of Traer, Iowa, "but feel free to top it any way you like."
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. + standing Bake: 40 min. + cooling
Ingredients:
- 2 cups fresh or frozen unsweetened raspberries
- 1 cup pitted fresh, frozen or canned tart cherries
- 1-1/2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon lemon juice
- Pastry for double-crust pie (9 inches)
- 1 to 2 tablespoons butter
Directions:
In a large bowl, combine raspberries and cherries. Add the sugar, tapioca and lemon juice; mix well. Let stand for 1 hour.
Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.
Bake at 450° for 10 minutes; reduce heat to 350° and bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.