Cherry Red Raspberry Pie
Brighten up your dessert table with this indulgent Cherry Red Raspberry Pie, a delightful fusion of sweet cherries and tangy raspberries enveloped in a flaky, golden crust. Bursting with vibrant fruit flavors, this pie features a luscious filling sweetened with a touch of sugar and enhanced by hints of lemon juice and vanilla. A buttery homemade or store-bought crust forms the base, while a dazzling lattice or fully covered top seals in the juicy fruit goodness. This recipe is easy to create yet sophisticated, making it perfect for summer gatherings, holiday feasts, or any occasion that calls for a show-stopping dessert. Serve each slice with a dusting of coarse sugar for a touch of sparkle or pair it with vanilla ice cream for the ultimate treat. Whether you're a pie novice or a seasoned baker, this Cherry Red Raspberry Pie is bound to impress with its vibrant color, bold flavor, and irresistible aroma.
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Recipe Information
Ingredients
- 2 cups Fresh cherries, pitted
- 2 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 pieces Pie crust, store-bought or homemade (for top and bottom)
- 1 tablespoon Unsalted butter, diced
- 1 Egg, beaten (for egg wash)
- 2 teaspoons Coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cherries, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss together until the fruit is evenly coated. Set aside to allow the flavors to meld while you prepare the crust.
Roll out one piece of pie crust and fit it into a 9-inch pie dish, allowing the edges to hang over slightly. Trim any excess dough.
Transfer the fruit filling into the prepared pie crust, spreading it out evenly. Dot the fruit mixture with the diced butter.
Roll out the second piece of pie crust. Place it over the pie, or cut it into strips to create a lattice pattern if desired. Trim and crimp the edges of the pie to seal the filling inside.
Brush the top crust with the beaten egg to create a shiny and golden finish during baking. If using, sprinkle coarse sugar over the crust for added texture and sweetness.
Using a sharp knife, cut a few small slits into the top crust to allow steam to escape during baking. If making a lattice top, this step is unnecessary.
Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours. This allows the filling to set properly before slicing.
Slice and serve on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 28.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
