Cherry Raspberry Pie

Cherry Raspberry Pie
Servings: 12 Cook 5 mins Prep 25 mins Bake 400°F 15 mins Bake 375°F 45 mins Chill 2 hrs or overnight


Pie Crust*
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled
  • 6 - 8 tablespoons ice water
  • 3/4 cup plus 2 teaspoons sugar
  • 1/3 cup quick-cook tapioca
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cranberry juice blend
  • 3 cups pitted fresh sweet cherries (or a 16-ounce package frozen pitted sweet cherries, thawed 1 hour)
  • 1 1/2 cups fresh raspberries (6-ounce container)
  • 1 egg yolk, whisked with 2 tablespoons water

Make It

1. 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. 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. 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. 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.


  • You may substitute refrigerated rolled piecrusts, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 354, Fat, total (g): 16, chol. (mg): , sat. fat (g): 7, carb. (g): 49, fiber (g): 2, pro. (g): 4, sodium (mg): 392, Percent Daily Values are based on a 2,000 calorie diet.