SIMPLE RASPBERRY CHERRY PIE

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Simple Raspberry Cherry Pie image

The simple combination of raspberries and cherries is the delectable difference in this pie. My family prefers it with a lattice crust, but feel free to top it any way you like. -Fern Buffington, Traer, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups fresh or frozen unsweetened raspberries
1 cup pitted fresh, frozen or canned tart cherries
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
Pastry for double-crust pie (9 inches)
1 to 2 tablespoons butter

Steps:

  • In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour., Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust. , Bake at 450° for 10 minutes; reduce heat to 350°. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts :

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