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
- 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
- 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
- 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; trim pastry even with edge.
- Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; 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.
Originally published as Raspberry Cherry Pie in Taste of Home April/May 2004, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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