Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 438
  • Fat:
  • 16 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 215 mg
  • Carbohydrate:
  • 73 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g


Fluffy Cranberry Cheese Pie

This pie has a light texture and zippy flavor that matches its vibrant color. It's festive for the holidays or... View this recipe »



Shaping a Lattice Top Pie Crust

A Lattice Top is suitable for a double-crust pie. Line a 9-in. pie plate with the bottom crust and trim the... Read more »


Canned Cherry Cobblers

It’s better to be safe than sorry when making pies and cobblers. When using canned cherries, I simply pinch each... Read more »

Raspberry/Cherry Pie

Country Woman - try a FREE ISSUE today!

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.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.