Raspberry Cherry Pie
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.
Ingredients
Instructions
- In a bowl, combine sugar and tapioca.
- Add raspberries, cherries, and lemon juice; toss to coat.
- Let stand for 15 minutes.
- Spoon filling into pastry crust.
- Dot with butter.
- Add top crust over filling.
- Trim, seal, and flute edges.
- Cut slits in the pastry.
- Cover edges loosely with foil.
- Bake at 350°F for 60 to 70 minutes or until golden brown.
- Cool on a wire rack.
- Store in the refrigerator.
Tips & Substitutions
For a bit of zing, consider adding a teaspoon of cinnamon or nutmeg to the filling. If you don’t have tapioca, cornstarch can be a good substitute for thickening. Fresh cherries are ideal, but frozen or canned work well too. Be sure to drain canned cherries to avoid excess moisture in the pie.
Serving Suggestions
This raspberry cherry pie is delightful on its own or served with a scoop of vanilla ice cream for an extra treat. It pairs beautifully with Four Fruit Salad for a refreshing side. For a more indulgent experience, serve it alongside whipped cream or a drizzle of chocolate sauce.
Storage & Reheating
Once the pie has cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It can be kept for up to 3 days. For reheating, simply warm individual slices in the microwave or place the pie in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Cherry Pie contains roughly 99 calories, with 1g protein, 25g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries and cherries for this pie?
Yes, frozen raspberries and cherries work perfectly for this recipe. Just ensure they are unsweetened and allow them to thaw and drain excess liquid before mixing with the other ingredients to prevent a soggy pie.
What's the best way to prevent the pie crust from getting soggy?
To prevent a soggy crust, consider pre-baking the crust for about 10 minutes before adding the filling. Additionally, ensure your fruit is well-drained if using frozen or canned options. A layer of cornstarch or tapioca on the bottom crust can also help absorb moisture.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. If the edges brown too quickly, cover them with foil to prevent burning while the center finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).