Red Raspberry-Cherry Pie Recipe
The red raspberry and cherry pie is a double delight for fruit lovers like me. Made with sour cherries and fresh red raspberries, the raspberry cherry pie has a burst of flavors along with color. Flavored with a little lemon juice, the raspberry cherry pie is baked with tapioca instead of flour.
Ingredients
| 2 cups fresh red raspberries | ||
| 1 cup pitted sour cherries | ||
| Quick-cooking tapioca | 3 Tablespoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Pastry for 2 crust 9 inch pie | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
Mix raspberries and cherries.
Combine tapioca, sugar, and lemon juice; add to fruits.
Let stand 1 hour.
Line 9 inch pie plate with pastry; pour in filling.
Dot with butter.
Adjust top crust and flute edge.
Bake in hot oven (400°) 40 to 50 minutes
Combine tapioca, sugar, and lemon juice; add to fruits.
Let stand 1 hour.
Line 9 inch pie plate with pastry; pour in filling.
Dot with butter.
Adjust top crust and flute edge.
Bake in hot oven (400°) 40 to 50 minutes
Chef
