Cherry Raspberry Pie Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Frozen red raspberries10 Ounce (1 Package)
 Pitted tart red cherries2 Cup (32 tbs) (Fresh Or Frozen)
 Pastry1 (For 9-Inch Lattice-Top Pie)
 Sugar3⁄4 Cup (12 tbs)
 Cornstarch3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1557 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 85.5 mg3.6%

Total Carbohydrates 358 g119.4%

Dietary Fiber 28.4 g113.7%

Sugars 253.8 g

Protein 8 g16.3%

Vitamin A 4.7% Vitamin C 7.8%

Calcium 25.5% Iron 44.5%

*Based on a 2000 Calorie diet

Directions

Thaw frozen raspberries and cherries.
Line 9-inch pie plate with half the pastry.
Drain raspberries; reserve syrup.
Add water to syrup to make 1 cup.
Mix sugar, cornstarch, and 1/4 teaspoon salt.
Stir in reserved syrup; a few drops food coloring, if desired; and cherries.
Cook and stir over low heat till thickened.
Stir in raspberries.
Pour mixture into pastry-lined pie plate.
Adjust lattice top; seal.
Crimp edge.
Bake at 425°, 30 minutes.
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