Cherry-Red Raspberry Pie Recipe

Name: Cherry-Red Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Perfect Pie Crust; 2 cups flour; 1 cup cake flour; 1 cup Butter Flavor Crisco; 1 whole egg; 1 tablespoon cider vinegar; 1/2 teaspoon salt; 1/3 cup ice water; Filling; 1 (10 ounce) package red frozen raspberries (reserve juice); 2 cups of canned sour pitted cherries (drained, juice saved); 1 cup sugar; 3 tablespoons cornstarch; 2 tablespoons butter, melted; 1/4 teaspoon salt; milk (to top the crust); sugar (to top the crust)

Servings: persons

Perfect Pie Crust
2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
Filling
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

1
Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
2
Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
3
Preheat oven to 350u00b0.
4
Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
5
In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
6
Add cherries and cook over medium heat until thick and clear. Remove from heat.
7
Add melted butter to the raspberries and very gently fold raspberries into saucepan.
8
Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
9
Bake 350u00b0 for about 45 minutes.

1057

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Perfect Pie Crust, 2 cups flour, 1 cup cake flour, 1 cup Butter Flavor Crisco, and more.

Yes, Cherry-Red Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry-Red Raspberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions