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Cherry Red Raspberry Pie

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Cherry Red Raspberry Pie
  • Prep 1 hr 20 min
  • Total 4 hr 30 min
  • Servings 8
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Ruby red and luscious to boot, this fresh fruit pie dazzled state fair pie contest judges!
Jun 26, 2013

Ingredients

  • 2 cups (500 mL) fresh red raspberries
  • 1 cup (250 mL) pitted sour cherries (from jar, drained)
  • 1 1/2 cups (375 mL) sugar
  • 2 tbsp (30 mL) quick-cooking tapioca
  • 1 tsp (5 mL) fresh lemon juice
  • 1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 2 tbsp (30 mL) butter or margarine
  • 1 tbsp (15 mL) milk
  • 1 tsp (5 mL) sugar

Steps

  • 1
    In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
  • 2
    Heat oven to 400ºF. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
  • 3
    Bake 15 minutes. Reduce heat to 350ºF; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.

Expert Tips

  • Tip 1
    Tip: For a beautiful presentation, add a dollop of whipped cream to each slice and top with three fresh raspberries or a single fresh cherry with stem on.

Nutrition Information

430 Calories, 15g Total Fat, 2g Protein, 70g Total Carbs, 41g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
430
Total Fat
15g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
15mg
Sodium
280mg
Total Carbs
70g
Dietary Fiber
2g
Sugars
41g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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