Raspberry Cherry Pie

VeganVegetarian
Prep: 15 min Cook: 65 min Serves: 8 Cuisine: American

A vibrant raspberry cherry pie bursting with fresh fruit flavors, sweetened with sugar and accented by tart cherries and lemon juice. Perfect for summer gatherings or cozy dessert nights, its flaky crust and juicy filling make it a crowd-pleaser for fruit lovers of all ages.

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Ingredients

  • 1 1/2 c. sugar ⓘ
  • 3 Tbsp. quick-cooking tapioca ⓘ
  • 2 c. fresh or frozen unsweetened raspberries ⓘ
  • 1 c. pitted fresh, frozen or canned tart cherries
  • 1 tsp. lemon juice ⓘ

Instructions

  1. In a bowl, combine sugar and tapioca.
  2. Add raspberries, cherries, and lemon juice; toss to coat.
  3. Let stand for 15 minutes.
  4. Spoon filling into pastry crust.
  5. Dot with butter.
  6. Add top crust over filling.
  7. Trim, seal, and flute edges.
  8. Cut slits in the pastry.
  9. Cover edges loosely with foil.
  10. Bake at 350°F for 60 to 70 minutes or until golden brown.
  11. Cool on a wire rack.
  12. Store in the refrigerator.

Nutrition & Diet Analysis (per serving)

63 kcal 3% DV
Protein Fat Carbs

Macronutrients

Protein 1g 2% DV
Total Fat 0.2g
Carbs 15.7g 6% DV
Fiber 2.2g 8% DV
Sugar 7.1g 14% DV

Electrolytes

Sodium 11.3mg
Potassium 142mg 3% DV

Vitamins & Minerals

Vitamin A 0.5mcg
Vitamin C 11.3mg 13% DV
Calcium 13.5mg 1% DV
Iron 0.4mg 2% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar lemon juice raspberries cherries

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