Raspberry Cherry Pie
Taste of Home
No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family.
-Mari Anne Warren
Milton, Wisconsin
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 1 hour + cooling
Ingredients:
- 1-1/2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 2 cups fresh or frozen unsweetened raspberries
- 1 cup fresh, frozen or canned tart cherries
- 1 teaspoon lemon juice
- PASTRY:
- 3 cups all-purpose flour
- 2 teaspoons sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 cup shortening
- 1 egg
- 5 to 6 tablespoons cold water
- 1 teaspoon white vinegar
- 1 tablespoon butter
Directions:
For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Place pastry in plate; trim even with edge.
Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative cutouts with water; place on top of pie. Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.