Raspberry Cherry Pie

Name: Raspberry Cherry Pie
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 8 servings.
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

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

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; 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.

Nutrition Facts

1 piece: 602 calories, 27g fat (7g saturated fat), 30mg cholesterol, 492mg sodium, 84g carbohydrate (41g sugars, 4g fiber), 6g protein.

Originally published as Raspberry Cherry Pie in Taste of Home April/May 2004

Reviews

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Average Rating:

Bonnie.Mae

Nov 24, 2011

Best pie crust recipe! My whole family loved this pie. I am going to make it again, but this time I am going to use frozen cherries instead of canned. Can't say enough good things about this one.
1mrschris

Oct 17, 2011

My husband says this is the best pie he has ever tasted. I thought the crust was superb.
vewebber58

Oct 16, 2011

The filling for this pie was delicious, so for that I'm rating it a "5". I didn't care for the crust, though....it made too much pastry, so the pastry was rolled too thick. I've made crusts before that had an egg and vinegar in them and they were very flaky and good, but this one wasn't. I'll make it again, but use my own tried and true pastry recipe, using only two cups of flour, and milk for the liquid, that is thinner and much flakier. Also, I think I'd cut down on the sugar a bit. I also used a whole can of cherries, which may be more than one cup. At any rate...great filling, and the pie is delicious served warm with a little vanilla ice cream!
kknepper

Jul 8, 2010

Maybe a bit too sweet could cut down on the sugar a bit but otherwise very easy to throw together, I used a ready made pie crust for less fuss
brensmom

Aug 18, 2009

I made the pie and it was delicious. Hubby even raved about it. I ws not sue weather to drain the cherries or not, so I did drain them and it came out really well. This is a keeper.Brensmom
Kimberlie769

Aug 13, 2009

This looks delicious. My 12 yr old son recently made his first apple pie with a lattice top.On this recipe can I use butter flavored shortening?