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Cherry Red Raspberry Pie Recipe

Inspired by Phyllis Bartholomew's award-winning pie (Best of Show at the National Pie Championships!), this Cherry Red Raspberry Pie is a showstopper. Judges raved about its flaky crust and vibrant filling. This recipe uses canned sour cherries for convenience, but feel free to substitute fresh sweet cherries (reduce sugar and add a touch of lemon juice to taste). The stunning lattice top adds an extra touch of elegance. Get ready to impress with this less-is-more masterpiece!

Prep Time 45 mins
Cook Time 65 mins
Calories 5065.2 kcal
Protein 98g
Rating 4.1 (7 Reviews)
Cherry Red Raspberry Pie 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Red Raspberry Pie

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How to Make Cherry Red Raspberry Pie

  1. **Make the Pie Crust:** In a large bowl, whisk together 2 ½ cups all-purpose flour and ½ cup cake flour.
  2. Cut in 1 cup cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. In a separate bowl, beat together ½ cup ice water, 1 large egg yolk, and 1 teaspoon salt. Gradually add to the flour mixture, stirring until just combined. Do not overmix.
  4. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  5. On a lightly floured surface, roll out about ⅓ of the dough between two sheets of parchment paper. Carefully transfer to a 9-inch pie plate.
  6. Repeat with the remaining dough to create a top crust.
  7. Preheat oven to 350°F (175°C).
  8. **Make the Filling:** Thaw 12 ounces frozen raspberries and reserve ½ cup of the juice.
  9. Add enough reserved cherry juice to the raspberry juice to measure 1 cup of liquid.
  10. In a medium saucepan over medium heat, combine 1 cup granulated sugar, ¼ cup cornstarch, 4 tablespoons (½ stick) unsalted butter, a pinch of salt, and 1 cup of the raspberry/cherry juice.
  11. Stir constantly until the mixture comes to a boil and thickens, about 2-3 minutes.
  12. Add 1 (15-ounce) can sour cherries (drained) and cook for another 2-3 minutes, or until the filling is thickened and cherries are heated through.
  13. Remove from heat. Gently stir in 2 tablespoons of melted unsalted butter and then carefully fold in the thawed raspberries.
  14. Pour the filling into the prepared pie crust.
  15. Place the top crust over the filling. Crimp the edges to seal. Cut several steam vents in the top crust.
  16. Brush the top crust with a little heavy cream or milk and sprinkle with 1 tablespoon of granulated sugar.
  17. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
  18. Let cool completely on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

86 g

Sugar

1051g

Fat

497g

Carbs

230g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Southern United States Potluck Dinner Party Holiday Event Pies Dietary Low Sodium Independence Day Valentines Day Low In Something Berries Raspberries Pitted Fruit Cherries To Go 4 Hours Or Less