Anne
Senior Cook
BEST CHERRY-RED RASPBERRY PIE
This recipe has been in our family since my grandmother's days. It still is one of my favorite pies, summer or winter.
Makes one 2-crust pie.
CRUST:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold, unsalted butter
1/4 - 1/2 cup ice water
In food processor, place flour, salt and sugar. Add butter, and pulse for 8 - 10 times, until butter is the size of peas. Keep the machine running, and add ice water in a thin stream, just until
dough sticks together.
Divide dough into two equal discs, flatten, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes. Roll out into two crusts.
FILLING:
1 - 10 oz. package frozen raspberries
2 cups canned, pitted sour cherries, reserving juice
1 cup sugar
3 tablespoons corn starch
2 tablespoons butter
1/4 teaspoon salt
Sugar (for top of crust)
DIRECTIONS:
Preheat oven to 350F.
Bring the cherries to room temperature. Pour out 1 cup of the cherry juice, and reserve it. Drain off the remainder of the juice.
Mix together sugar, cornstarch and salt in a medium-sized pan. Add juice, and stir until combined. Add cherries, and cook the mixture over medium heat, stirring until clear and thick. Continue cooking for one minute more. Removing the pan from the heat, stir in the butter until melted; then fold the raspberries into the sauce carefully so that the fruit is not bruised.
Pour the fruit mixture into the bottom pie shell, and place the second pie shell over the top. Seal the edges and crimp. Sprinkle granulated sugar over the top. With a knife, cut vents into the crust; then bake in the oven for 45 minutes.
NOTE: For extra raves, serve warm with ice cream.
This recipe has been in our family since my grandmother's days. It still is one of my favorite pies, summer or winter.
Makes one 2-crust pie.
CRUST:
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
2 sticks cold, unsalted butter
1/4 - 1/2 cup ice water
In food processor, place flour, salt and sugar. Add butter, and pulse for 8 - 10 times, until butter is the size of peas. Keep the machine running, and add ice water in a thin stream, just until
dough sticks together.
Divide dough into two equal discs, flatten, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes. Roll out into two crusts.
FILLING:
1 - 10 oz. package frozen raspberries
2 cups canned, pitted sour cherries, reserving juice
1 cup sugar
3 tablespoons corn starch
2 tablespoons butter
1/4 teaspoon salt
Sugar (for top of crust)
DIRECTIONS:
Preheat oven to 350F.
Bring the cherries to room temperature. Pour out 1 cup of the cherry juice, and reserve it. Drain off the remainder of the juice.
Mix together sugar, cornstarch and salt in a medium-sized pan. Add juice, and stir until combined. Add cherries, and cook the mixture over medium heat, stirring until clear and thick. Continue cooking for one minute more. Removing the pan from the heat, stir in the butter until melted; then fold the raspberries into the sauce carefully so that the fruit is not bruised.
Pour the fruit mixture into the bottom pie shell, and place the second pie shell over the top. Seal the edges and crimp. Sprinkle granulated sugar over the top. With a knife, cut vents into the crust; then bake in the oven for 45 minutes.
NOTE: For extra raves, serve warm with ice cream.
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