Raspberry-Cherry Pie

Lisa G. Sweet Pantry Gal


Well Cherry pie was one of My favorite pies. Decided to make it with raspberries! Well that's now My new favorite!! It a perfect pie to make for Your Valentine. In fact next time I make it Im cutting out little hearts for the top!!! The smell of this pie baking will drive You crazy!!! ;)

☆☆☆☆☆ 0 votes
50 Min


2 c
frozen cherries, thawed
2 c
frozen raspberries, thawed
1-1 1/2 c
4 Tbsp
1/2 tsp
almond extract
Pate Sucree or favorite double pie crust
1 1/2 Tbsp
butter (to dot)
1 Tbsp
granulated sugar to sprinkle


1Preheat oven to 375.
Place cherries in a medium saucepan over heat. Cover. After cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl mix the sugar and cornstarch together. Pour this mixture in the hot cherries and mix well. Add the raspberries and mix well. Add the almond extract. Return to heat and cook on low until thickened, stirring frequently.
Remove from heat and cool

If filling too thick add little more water, if too thin add more cornstarch.
2Prepare one crust for 9in pie pan. Place in pie pan. Roll out second dough and cut into strips for lattice top.
Pour cooled filling in pie crust, do lattice top.
Dot with butter, sprinkle with sugar and bake for 50min.
Remove from oven and place on rack to cool.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American