Red Raspberry-Cherry Pie
The red raspberry and cherry pie is a double delight for fruit lovers like me. Made with sour cherries and fresh red raspberries, the raspberry cherry pie has a burst of flavors along with color. Flavored with a little lemon juice, the raspberry cherry pie is baked with tapioca instead of flour.
|Red raspberries||2 Cup (32 tbs)|
|Pitted sour cherries||1 Cup (16 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
|9 inch crust pie pastry||2|
Mix raspberries and cherries.
Combine tapioca, sugar, and lemon juice; add to fruits.
Let stand 1 hour.
Line 9 inch pie plate with pastry; pour in filling.
Dot with butter.
Adjust top crust and flute edge.
Bake in hot oven (400Â°) 40 to 50 minutes