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Cherry Raspberry Pie

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Ingredients
  Frozen red raspberries 10 Ounce (1 Package)
  Pitted tart red cherries 2 Cup (32 tbs) (Fresh Or Frozen)
  Pastry 1 (For 9-Inch Lattice-Top Pie)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
Directions

Thaw frozen raspberries and cherries.
Line 9-inch pie plate with half the pastry.
Drain raspberries; reserve syrup.
Add water to syrup to make 1 cup.
Mix sugar, cornstarch, and 1/4 teaspoon salt.
Stir in reserved syrup; a few drops food coloring, if desired; and cherries.
Cook and stir over low heat till thickened.
Stir in raspberries.
Pour mixture into pastry-lined pie plate.
Adjust lattice top; seal.
Crimp edge.
Bake at 425°, 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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