Best 7 Simple Raspberry Cherry Pie Recipes

JUICY RASPBERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

RASPBERRY CHERRY PIE- EASY-

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.)

RASPBERRY CHERRY PIE

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.,

CHERRY-RED RASPBERRY PIE

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

Steps:

• For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries (drained) 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-inch pie plate. Place pastry in plate, trim even with edge.
• Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie; make decorative cutouts from scraps, if desired. Place top crust over filling. Trim, seal and flute edges.
• Cut slits in pastry. Brush cutouts with water; place on top of pie. Cover edges loosely with foil. Bake at 350 degrees F for 60-70 minutes or until golden brown.
• Cool on a wire rack. Store in refrigerator.

CHERRY-RASPBERRY PIE

Steps:

• Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
• Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
• Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
• Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

CHERRY-RED RASPBERRY PIE

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.