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Cherry Raspberry Pie Recipe
|Frozen red raspberries||10 Ounce (1 Package)|
|Pitted tart red cherries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Pastry||1 (For 9-Inch Lattice-Top Pie)|
|Sugar||3⁄4 Cup (12 tbs)|
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
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.
Bake at 425°, 30 minutes.