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Simple Raspberry Cherry Pie

The simple combination of raspberries and cherries is the delectable difference in this pie. My family prefers it with a lattice crust, but feel free to top it any way you like. —Fern Buffington, Traer, Iowa
  • Total Time
    Prep: 10 min. + standing Bake: 40 min. + cooling
  • Makes
    6-8 servings


  • 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


  • 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.

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