The Tabernacle in Branson's Monthly Newsletter

Volume 7 Issue 2
February 2012 - Shevat-Adar 5772


Cherry Raspberry Pie
From Family Circle, July 2011
selected by Brenda - "Great winter pie!"

Makes 12 servings
Prep 25 minutes

Refrigerate 2 hours or overnight
Cook 5 minutes
Bake at 400 degrees for 15 minutes then at 375 degrees for 45 minutes

  • Pie Crust*
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled
  • 6 - 8 tablespoons ice water
  • Filling
  • 3/4 cup plus 2 teaspoons sugar
  • 1/3 cup quick-cook tapioca
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cranberry juice blend
  • 3 cups pitted fresh sweet cherries (or a 16-ounce package frozen pitted sweet cherries, thawed 1 hour)
  • 1 1/2 cups fresh raspberries (6-ounce container)
  • 1 egg yolk, whisked with 2 tablespoons water




1. Make Piecrust. Whisk flour and salt together in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over mixture, incorporating with a fork until pastry is moist enough to hold together. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.

2. Heat oven to 400 degrees F. Roll one crust out to a 12-inch circle. Gently transfer to a 9-inch pie plate. Prepare Filling. In medium-size saucepan, combine 3/4 cup of the sugar, the tapioca, cornstarch and salt. Whisk to blend. Add juice and stir until smooth. Cook, stirring, for 5 minutes, until thickened and bubbly. Remove from heat and stir in cherries and raspberries.

3. Roll out remaining crust to a 12-inch circle. With a pastry cutter or pizza wheel, cut into 1-inch strips. Transfer pie filling to pastry-lined pie plate. Weave pastry into a lattice, alternating strips over and under each other. Fold edges under; crimp together. Brush pastry with egg yolk-water mixture, then sprinkle with remaining 2 teaspoons sugar.

4. Bake pie at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F and bake an additional 45 minutes, covering pie edge with foil if browning too quickly. Cool at least an hour before slicing.


  • *  You may substitute refrigerated rolled piecrusts, if desired.

From Brenda:

I doubled it and used 2 bags frozen cherries and 1 bag frozen raspberries.  I used frozen pie shells - deep dish, and 1 roll out shell for the tops of both. 


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