Cherry Raspberry Pie

Cherry Raspberry Pie

Makes 12
Cook 5 m
Prep 25 m
Bake 15 m
Bake 45 m
Chill 120 m
Chill or overnight


Pie Crust*



  1. 1 of 4 Make Piecrust. Whisk flour and salt together in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over mixture, incorporating with a fork until pastry is moist enough to hold together. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
  2. 2 of 4 Heat oven to 400 degrees F. Roll one crust out to a 12-inch circle. Gently transfer to a 9-inch pie plate. Prepare Filling. In medium-size saucepan, combine 3/4 cup of the sugar, the tapioca, cornstarch and salt. Whisk to blend. Add juice and stir until smooth. Cook, stirring, for 5 minutes, until thickened and bubbly. Remove from heat and stir in cherries and raspberries.
  3. 3 of 4 Roll out remaining crust to a 12-inch circle. With a pastry cutter or pizza wheel, cut into 1-inch strips. Transfer pie filling to pastry-lined pie plate. Weave pastry into a lattice, alternating strips over and under each other. Fold edges under; crimp together. Brush pastry with egg yolk-water mixture, then sprinkle with remaining 2 teaspoons sugar.
  4. 4 of 4 Bake pie at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F and bake an additional 45 minutes, covering pie edge with foil if browning too quickly. Cool at least an hour before slicing.
Nutrition Information for Cherry Raspberry Pie
Servings Per Recipe: 12
Per Serving: 354 kcal cal., 4 g pro., 49 g carb., 16 g Fat, total, 7 g sat. fat, 392 mg sodium, 0 mg chol., 2 g fiber
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Printed from 07/18/2019