Deep Dish Raspberry and Black Cherry Pie
Indulge in the irresistible flavor of a homemade Deep Dish Raspberry and Black Cherry Pie, a show-stopping dessert bursting with fruity sweetness and buttery perfection. This pie features a flaky, golden crust made from scratch, enveloping a rich, juicy filling of tart raspberries and sweet black cherries, enhanced with a touch of zesty lemon juice and aromatic vanilla. The lattice crust adds a rustic charm, while a sprinkle of coarse sugar gives it a delicate crunch. Perfect for a festive gathering or a cozy family treat, this pie delivers visual appeal and mouthwatering flavor in every slice. Ready in just over 1.5 hours, it’s an elevated classic dessert destined to impress.
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 230 grams Unsalted butter (cold, cut into cubes)
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar (for crust)
- 120 milliliters Ice water
- 300 grams Fresh raspberries
- 400 grams Black cherries (pitted, halved)
- 150 grams Granulated sugar (for filling)
- 30 grams Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large bowl, whisk together the flour, salt, and 2 tablespoons of sugar.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Slowly drizzle in the ice water (1 tablespoon at a time) while mixing with a fork until the dough begins to come together.
Divide the dough into two portions, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F).
In a medium bowl, combine the raspberries, black cherries, 150 grams of sugar, cornstarch, lemon juice, and vanilla extract. Gently mix to combine and set aside.
On a lightly floured surface, roll out one disk of dough into a circle slightly larger than your deep-dish pie pan. Carefully transfer the dough to the pan and trim excess, leaving a small overhang.
Pour the raspberry and black cherry mixture into the pie shell, spreading it evenly.
Roll out the second disk of dough and cut into strips to create a lattice. Lay the strips over the filling in a crisscross pattern and crimp the edges to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top of the pie with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 60 minutes or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 575.1 g | 209% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 268.0 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 270 mg | 21% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1854 mg | 39% | |
*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.
