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Raspberry Cherry Pie

 Raspberry Cherry Pie
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
8 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 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.

2 of 2

Raspberry Cherry Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.