simple raspberry cherry pie

Name: Simple Raspberry Cherry Pie
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) fresh or frozen unsweetened raspberries; 1 cup(s) pitted fresh, frozen or canned tart cherries; 1 1/2 cup(s) sugar; 3 tablespoon(s) quick-cooking tapioca; 1 teaspoon(s) lemon juice; - pastry for double-crust pie (9 inches); 1-2 tablespoon(s) butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

prep time 10 Min

cook time 40 Min

method Bake

Ingredients For simple raspberry cherry pie

2 c

fresh or frozen unsweetened raspberries
1 c

pitted fresh, frozen or canned tart cherries
1 1/2 c

sugar
3 Tbsp

quick-cooking tapioca
1 tsp

lemon juice
pastry for double-crust pie (9 inches)
1-2 Tbsp

butter

How To Make simple raspberry cherry pie

1
In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour.

2
Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.
3
Bake at 450° for 10 minutes; reduce heat to 350°. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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