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Cherry-Raspberry Pie

Cherry-Raspberry Pie

Cost $12.5, save $15

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $12.5

INGREDIENTS

  • Pastry Crust

    • 3 cups all-purpose flour
    • 1 ¼ cups cold lard
    • 5 tablespoons ice water
    • 🥚 1 large egg
    • 1 teaspoon white vinegar
    • 🧂 1 teaspoon salt

  • Filling

    • 1 ½ cups white sugar
    • 3 tablespoons quick-cooking tapioca
    • 2 cups fresh raspberries
    • 2 cups fresh tart cherries, pitted
    • 1 teaspoon fresh lemon juice
    • ¼ teaspoon almond extract

  • Egg Wash & Topping

    • 🥚 1 large egg, beaten
    • 3 teaspoons heavy cream
    • 1 tablespoon coarse sugar, or to taste

STEPS

1

Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.

2

Combine sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.

3

Preheat oven to 350°F (175°C). Grease a 9-inch glass pie plate.

4

Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to pie plate. Moisten rim of bottom crust with water. Starting with longest strips, weave a lattice pattern using pastry strips. Fold edge strips under rim of bottom crust. Flute crust edges.

5

Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.

6

Bake in preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on wire rack.

NUTRIENTS

Per 1 serving

🔥

691

Calories

  • 7
    Protein
  • 88
    Carbs
  • 35
    Fats

💡 Ensure the lard is very cold for a flaky crust.Let the fruit filling sit to develop rich flavors before assembling the pie.To achieve a shiny crust, brush the lattice crust thoroughly with egg and cream wash.Cool the pie on a wire rack to prevent soggy bottom crust.