Cherry Raspberry Pie | Midwest Living

Cherry Raspberry Pie

Cherry Raspberry Pie

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  • Makes: 12 servings
  • Cook 5 mins
  • Prep 25 mins
  • Bake 15 mins
  • Bake 45 mins
  • Chill 2 hrs or overnight

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    Pie Crust*
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled
  • 6 -8 tablespoons ice water
  • Filling
  • 3/4 cup plus 2 teaspoons sugar
  • 1/3 cup quick-cook tapioca
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cranberry juice blend
  • 3 cups pitted fresh sweet cherries (or a 16-ounce package frozen pitted sweet cherries, thawed 1 hour)
  • 1 1/2 cups fresh raspberries (6-ounce container)
  • 1 egg yolk, whisked with 2 tablespoons water


  1. Make Piecrust. Whisk flour and salt together in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over mixture, incorporating with a fork until pastry is moist enough to hold together. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
  2. Heat oven to 400 degrees F. Roll one crust out to a 12-inch circle. Gently transfer to a 9-inch pie plate. Prepare Filling. In medium-size saucepan, combine 3/4 cup of the sugar, the tapioca, cornstarch and salt. Whisk to blend. Add juice and stir until smooth. Cook, stirring, for 5 minutes, until thickened and bubbly. Remove from heat and stir in cherries and raspberries.
  3. Roll out remaining crust to a 12-inch circle. With a pastry cutter or pizza wheel, cut into 1-inch strips. Transfer pie filling to pastry-lined pie plate. Weave pastry into a lattice, alternating strips over and under each other. Fold edges under; crimp together. Brush pastry with egg yolk-water mixture, then sprinkle with remaining 2 teaspoons sugar.
  4. Bake pie at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F and bake an additional 45 minutes, covering pie edge with foil if browning too quickly. Cool at least an hour before slicing.


  • * You may substitute refrigerated rolled piecrusts, if desired.

Nutrition Facts

(Cherry Raspberry Pie)

Servings Per Recipe 12, cal. (kcal) 354, pro. (g) 4, carb. (g) 49, Fat, total (g) 16, sat. fat (g) 7, sodium (mg) 392, chol. (mg) 0, fiber (g) 2

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