Raspberry Cherry Pie- EASY-

Recipe Rating:
 2 Ratings
Serves: 6-8
Prep Time:
Cook Time:


2 1/2 c fresh raspberries
1/2 c sugar
1 Tbsp all purpose flour
1 can(s) prepared cherry pie filling
refrigerated pie crust for double crust pie

The Cook

Kathie Carr Recipe
Well Seasoned
North Liberty, IN (pop. 1,896)
Member Since Jul 2010
Kathie's notes for this recipe:
I love this easy pie. It was a recipe that was in an old church cookbook attributed to Nellie DeCoudres, a friend of my Grandma. It has become a long time family favorite.

What could be better than a summer fruit pie, fresh from the oven with ice cream?
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Preheat oven to 400 degrees. Prepare pie crust by rolling out top and bottom crusts to fit a 9 inch pie pan.
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.)

About this Recipe



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user Kathie Carr kathiecc - Jun 15, 2012
In Step 2 I left out the instruction:

Cut slits in top crust to allow steam to escape.

I have edited the recipe to correst this but changes take a while to show up. Sorry.
user Nancy Hearell rayna304 - Jun 16, 2012
This sounds yummy and easy too! I love raspberries and cherries so I should love this pie. Thanks for sharing Kathie.
user Kathie Carr kathiecc - Jun 16, 2012
You are Welcome!


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