CHERRY-RASPBERRY PIE
Old fashioned summer pie with cherries and raspberries.
Provided by Mama Fresh
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
- Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
- Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
- Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 690.7 calories, Carbohydrate 88.3 g, Cholesterol 76.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 13.5 g, Sodium 309.1 mg, Sugar 45.9 g
CHERRY BERRY PIE
Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.
Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY CHERRY PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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 : Calories 602 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 492mg sodium, Carbohydrate 84g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
CHERRY-RED RASPBERRY PIE
Steps:
- For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
- Preheat oven to 400 degrees F.
- For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
- In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
- Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
- Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
- Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.
CHERRY-RED RASPBERRY PIE
I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.
Provided by NcMysteryShopper
Categories Pie
Time 1h5m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
- Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
- Preheat oven to 350°.
- Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
- In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
- Add cherries and cook over medium heat until thick and clear. Remove from heat.
- Add melted butter to the raspberries and very gently fold raspberries into saucepan.
- Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
- Bake 350° for about 45 minutes.
Nutrition Facts : Calories 5065.2, Fat 237.4, SaturatedFat 99.5, Cholesterol 361.9, Sodium 2071, Carbohydrate 691.6, Fiber 25.8, Sugar 262.8, Protein 49.4
RED RASPBERRY PIE
Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.
RED RASPBERRY CHERRY PIE
Steps:
- In a large bowl, stir together sugar and flour. Add cherries raspberries and juice. Toss to coat. Let stand for 15 minutes or until a syrup forms.
- Alternatively boil down the juices, etc.
FRESH CHERRY PIE
This pie combines fresh yellow and red cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out one disk of pate brisee to a 1/8-inch-thick round, about 13 inches in diameter. Fit dough in a 9-inch pie plate.
- In a large bowl, combine the cherries, sugar, and tapioca, and toss to coat evenly. Pour the filling into the prepared pie plate, and set aside.
- Roll out remaining disk of dough as in step 1. Using a pastry wheel or a sharp pairing knife, cut dough into 1-inch-wide strips. Lightly brush rim of dough in pie plate with water, and weave the strips of dough on top of filling to form lattice. Using kitchen scissors, trim strips to create 1-inch overhang. Tuck strips under rim of shell, and crimp to seal. Chill pie in refrigerator at least 30 minutes.
- Bake pie 20 minutes. Reduce oven heat to 350 degrees; bake until crust is deep golden brown and the juices begin to bubble, 40 to 50 minutes more. Transfer pie to a wire rack, and let stand until just warm or room temperature. Serve with ice cream, if desired.
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