Best Simple Raspberry Cherry Pie Recipes

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CHERRY BERRY PIE



Cherry Berry Pie image

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

1 can (16 ounces) pitted tart red cherries
1 package (10 ounces) frozen red raspberries, thawed
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring
Pastry for double-crust pie (9 inches)

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.

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
2 tablespoons super rich butter powder, optional*
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
One 10-ounce package frozen red raspberries, thawed
2 cups canned pitted sour cherries in juice
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter
Milk, for brushing crust
1 tablespoon sugar, for sprinkling

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.

RASPBERRY-CHERRY PIE



Raspberry-Cherry Pie image

Well Cherry pie was one of My favorite pies. Decided to make it with raspberries! Well that's now My new favorite!! It a perfect pie to make for Your Valentine. In fact next time I make it Im cutting out little hearts for the top!!! The smell of this pie baking will drive You crazy!!! ;)

Provided by Lisa G. Sweet Pantry Gal

Categories     Pies

Time 50m

Number Of Ingredients 8

2 c frozen cherries, thawed
2 c frozen raspberries, thawed
1-1 1/2 c sugar
4 Tbsp cornstarch
1/2 tsp almond extract
1 https://www.justapinch.com/recipes/dessert/dessert-pie/pate-sucree.html?p=1 or favorite double pie crust
1 1/2 Tbsp butter (to dot)
1 Tbsp granulated sugar to sprinkle

Steps:

  • 1. Preheat oven to 375. Place cherries in a medium saucepan over heat. Cover. After cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl mix the sugar and cornstarch together. Pour this mixture in the hot cherries and mix well. Add the raspberries and mix well. Add the almond extract. Return to heat and cook on low until thickened, stirring frequently. Remove from heat and cool If filling too thick add little more water, if too thin add more cornstarch.
  • 2. Prepare one crust for 9in pie pan. Place in pie pan. Roll out second dough and cut into strips for lattice top. Pour cooled filling in pie crust, do lattice top. Dot with butter, sprinkle with sugar and bake for 50min. Remove from oven and place on rack to cool.

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.

RASPBERRY CHERRY PIE- EASY-



Raspberry Cherry Pie- EASY- image

I love this easy pie. It was a recipe that was in an old church cookbook attributed to Nellie DeCoudres, a friend of my Grandma. It has become a long time family favorite. What could be better than a summer fruit pie, fresh from the oven with ice cream?

Provided by Kathie Carr

Categories     Pies

Time 55m

Number Of Ingredients 5

2 1/2 c fresh raspberries
1/2 c sugar
1 Tbsp all purpose flour
1 can(s) prepared cherry pie filling
refrigerated pie crust for double crust pie

Steps:

  • 1. Preheat oven to 400 degrees. Prepare pie crust by rolling out top and bottom crusts to fit a 9 inch pie pan.
  • 2. Stir together sugar and flour. Mix together raspberries, sugar and flour mixture, and cherry pie filling. Put in crust and top with top crust. Pinch and flute edges of crust. Cut slits in top crust to allow steam to escape. Bake for 40-45 minutes. Serve warm with ice cream or cold. (NOTE: You can protect pie crust edges from burning by putting aluminum foil strips over the fluted edges of the crust.)

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

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

2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

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

FRESH CHERRY PIE



Fresh Cherry Pie image

If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
1 large egg, beaten, optional

Steps:

  • Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

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