CHERRY-RED RASPBERRY PIE
Steps:
- For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
- Preheat oven to 400 degrees F.
- For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
- In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
- Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
- Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
- Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.
CHERRY-RED RASPBERRY PIE
I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.
Provided by NcMysteryShopper
Categories Pie
Time 1h5m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
- Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
- Preheat oven to 350°.
- Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
- In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
- Add cherries and cook over medium heat until thick and clear. Remove from heat.
- Add melted butter to the raspberries and very gently fold raspberries into saucepan.
- Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
- Bake 350° for about 45 minutes.
Nutrition Facts : Calories 5065.2, Fat 237.4, SaturatedFat 99.5, Cholesterol 361.9, Sodium 2071, Carbohydrate 691.6, Fiber 25.8, Sugar 262.8, Protein 49.4
RED CHERRY PIE
My recipe published by Southern Living. I found it about 30 years ago in a LHJ flyer on award winning recipes from country fairs. It's my favorite cherry pie recipe,and cherry pie's my favorite pie.
Provided by Bliss
Categories Dessert
Time 55m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Drain Cherries, reserving 1 cup juice; set cherries aside.
- Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
- Stir cherry juice into sugar mixture.
- Cook over medium heat, stirring constantly, until smooth and thickened.
- Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
- Stir in food coloring, if desired.
- Line a 9" pieplate with half of pastry.
- Pour cherry mixture into the pastry shell.
- Cover with top crust.
- Trim edges of pastry; seal and crimp edges.
- Cut slits in top of crust for steam to escape.
- Bake at 425° for 45-55 minutes or until golden.
- Yield: one 9" pie.
RED RASPBERRY CHERRY PIE
Steps:
- In a large bowl, stir together sugar and flour. Add cherries raspberries and juice. Toss to coat. Let stand for 15 minutes or until a syrup forms.
- Alternatively boil down the juices, etc.
CHERRY-RED RASPBERRY PIE
Ruby red and luscious to boot, this fresh fruit pie dazzled state fair pie contest judges! Servings # 8
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In large bowl, gently toss raspberries and cherries. Add 1 1/2 cups sugar, the tapioca and lemon juice. Mix well; let stand 1 hour.
- Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Spoon fruit mixture into pastry-lined pie plate; dot with butter. Cut remaining crust into 1-inch strips. To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Crimp edges. Brush crust with milk; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
- Bake 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes, removing foil after 10 minutes, until filling is bubbly and crust is golden brown. Cool completely on cooling rack, about 2 hours.
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