CHERRY RASPBERRY PIE RECIPES
RASPBERRY CHERRY PIE RECIPE: HOW TO MAKE IT
No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate; trim pastry even with edge. , Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; place on top of pie. , Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.,
Nutrition Facts : Calories 602 calories, FatContent 27g fat (7g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 84g carbohydrate (41g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
RASPBERRY-CHERRY PIE RECIPE - PILLSBURY.COM
Adding raspberries to a traditional cherry pie creates a new flavor for fruit pie lovers.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In large bowl, gently mix remaining ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute.
- Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Nutrition Facts : Calories 340 , CarbohydrateContent 55 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 22 g, TransFatContent 0 g
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