Cherry Red Raspberry Pie

Name: Cherry Red Raspberry Pie
Prep time: 1 h 20 min
Total time: 4 h 30 min
Yield: 8
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

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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!

Created Jun 26, 2013

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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.