Raspberry/Cherry Pie Recipe

Raspberry/Cherry Pie Recipe photo by Taste of Home

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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."

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Raspberry/Cherry Pie Recipe

Prep: 10 min. + standing Bake: 40 min. + cooling

Yield: 6-8 Servings

10 40 50

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. Stir in the sugar, tapioca and lemon juice. 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°. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 piece equals 438 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 73 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Raspberry/Cherry Pie in Country Woman May/June 1995, p23