How to Make Cherry-Raspberry Pie - A Step-by-Step Guide

There's nothing quite like a homemade fruit pie to evoke feelings of warmth and comfort. And when it comes to summer desserts, few things are as delightful as a delicious cherry-raspberry pie. The combination of sweet cherries and tart raspberries creates a perfect balance of flavors that is sure to please the taste buds of everyone who tries it. Plus, with a flaky, buttery crust and a juicy, fruity filling, this pie is guaranteed to be a hit at any gathering or celebration.

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Ingredients

  • 3 cups all-purpose flour
  • 1 ¼ cups cold lard
  • 5 tablespoons ice water
  • 1 egg
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1 ½ cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 cups fresh raspberries
  • 2 cups fresh tart cherries, pitted
  • 1 teaspoon lemon juice
  • ¼ teaspoon almond extract
  • 1 egg, beaten
  • 3 teaspoons heavy cream
  • 1 tablespoon coarse sugar, or to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
  • Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
  • Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
  • Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.
  • Nutrition

    691 cal.

    • Total Fat: 35g
    • Saturated Fat: 14g
    • Cholesterol: 77mg
    • Sodium: 309mg
    • Total Carbohydrate: 88g
    • Dietary Fiber: 4g
    • Total Sugars: 46g
    • Protein: 7g
    • Vitamin C: 11mg
    • Calcium: 28mg
    • Iron: 3mg
    • Potassium: 197mg