Cherry-Raspberry Pie

  • Yield: 8 servings


1 1/2cups frozen raspberries, thawed
2 1/4cups frozen or canned pitted pie cherries
3/4cup sugar
3tablespoons cornstarch
1/2teaspoon cinnamon
1teaspoon vanilla


  1. Drain thawed raspberries and cherries and reserve liquid. Add enough cherry juice to raspberry juice to make 1 cup (Not quite enough…add water).
  2. Blend sugar & cornstarch in saucepan; stir in cherry/raspberry juice until smooth. Add cherries and cinnamon
  3. Cook and stir over low heat until thickened. Stir in raspberries and vanilla.
  4. Line 9-inch pie plate with pastry. Add hot filling. Adjust top crust, cutting slits for steam to escape; seal.
  5. Brush crust lightly with milk and sprinkle with sugar. Cover edges of crust with foil.  Bake in hot oven (425 degrees) 35-40 minutes or until golden. Remove foil for last 10 minutes of baking.
  6. Cool on rack. Great warm and served with vanilla ice cream.
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