Raspberry Cherry Pie Easy Recipes

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RASPBERRY CHERRY PIE



Raspberry Cherry Pie image

No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups fresh or frozen unsweetened raspberries
1 cup fresh, frozen or canned tart cherries
1 teaspoon lemon juice
PASTRY:
3 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1 egg
5 to 6 tablespoons cold water
1 teaspoon white vinegar
1 tablespoon butter

Steps:

  • For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate; trim pastry even with edge. , Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; place on top of pie. , Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.,

Nutrition Facts : Calories 602 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 492mg sodium, Carbohydrate 84g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.

CHERRY-RASPBERRY PIE



Cherry-Raspberry Pie image

Old fashioned summer pie with cherries and raspberries.

Provided by Mama Fresh

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h40m

Yield 8

Number Of Ingredients 15

3 cups all-purpose flour
1 ¼ cups cold lard
5 tablespoons ice water
1 egg
1 teaspoon white vinegar
1 teaspoon salt
1 ½ cups white sugar
3 tablespoons quick-cooking tapioca
2 cups fresh raspberries
2 cups fresh tart cherries, pitted
1 teaspoon lemon juice
¼ teaspoon almond extract
1 egg, beaten
3 teaspoons heavy cream
1 tablespoon coarse sugar, or to taste

Steps:

  • Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
  • Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
  • Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
  • Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 690.7 calories, Carbohydrate 88.3 g, Cholesterol 76.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 13.5 g, Sodium 309.1 mg, Sugar 45.9 g

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

Steps:

  • Spray pan with cooking spray.
  • In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
  • Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
  • Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams

CHERRY BERRY PIE



Cherry Berry Pie image

Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 can (16 ounces) pitted tart red cherries
1 package (10 ounces) frozen red raspberries, thawed
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring
Pastry for double-crust pie (9 inches)

Steps:

  • Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

Nutrition Facts : Calories 421 calories, Fat 18g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

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

2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

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

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
2 tablespoons super rich butter powder, optional*
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
One 10-ounce package frozen red raspberries, thawed
2 cups canned pitted sour cherries in juice
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter
Milk, for brushing crust
1 tablespoon sugar, for sprinkling

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.

DEEP-DISH RASPBERRY AND BLACK CHERRY PIE



Deep-dish Raspberry and Black Cherry Pie image

Make and share this Deep-dish Raspberry and Black Cherry Pie recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups flour
1/4 teaspoon salt
1/2 cup chilled Crisco, cut into pieces
1/4 cup chilled butter, cut into pieces
1/3 cup ice water
2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
3 (1/2 pint) packages fresh raspberries
1 cup sugar
1/3 cup flour
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 egg, beaten with
1 tablespoon water
2 teaspoons sugar
premium vanilla ice cream

Steps:

  • For crust: Blend flour and salt in processor.
  • Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
  • With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
  • Gather dough into ball; flatten into rectangle.
  • Wrap in plastic; chill atleast 30 minutes.
  • For filling: Position rack in top third of oven and preheat to 400F.
  • Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
  • Let stand 20 minutes.
  • Roll out dough on floured surface to 14 x 10-inch rectangle.
  • Transfer dough to top of fruit.
  • Fold edges under.
  • Using fork, crimp edges decoratively.
  • Bake pie 15 minutes.
  • Brush crust with egg glaze and sprinkle with 2 tsps sugar.
  • Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
  • Cool on rack 30 minutes.
  • Serve warm with ice cream.

Nutrition Facts : Calories 494.2, Fat 20.1, SaturatedFat 7.8, Cholesterol 41.7, Sodium 125.2, Carbohydrate 75, Fiber 6.6, Sugar 40.7, Protein 6.2

CHERRY PIE



Cherry pie image

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten

Steps:

  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

RASPBERRY-CHERRY PIE



Raspberry-Cherry Pie image

Number Of Ingredients 7

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
2 cups fresh or frozen whole raspberries, (do not thaw)
1/4 to 1/2 cup sugar
1 tablespoon all-purpose flour
1 (21-ounce) can cherry pie filling

Steps:

  • 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 400°F. In large bowl, combine all filling ingredients stir gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits or shapes in several places in top crust.3. Bake at 400°F. for 40 to 45 minutes or until crust is golden brown and filling is bubbly. (Place foil or cookie sheet on oven rack in lowest position during baking to catch any spills.)Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 65 g 22% * Dietary Fiber: 2 g 8% * Sugars: 35 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 10% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 1/2 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

RASPBERRY CREAM CHEESE PIE RECIPE



Raspberry Cream Cheese Pie Recipe image

If you love raspberries, raspberry cream cheese pie is a must-make recipe!

Provided by Camille Beckstrand

Categories     Dessert

Time 1h22m

Number Of Ingredients 12

1½ cups finely ground graham cracker crumbs
¼ cup white sugar
6 Tablespoons butter (melted)
1½ cups heavy cream
8 ounces cream cheese (softened, (1 package))
¾ cup powdered sugar
1 Tablespoon vanilla extract
½ cup sour cream
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons water
2½ cups fresh or frozen raspberries (divided)

Steps:

  • Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
  • Bake at 375 degrees for 7 minutes. Set aside and let cool.
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
  • In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
  • Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
  • Spread cream filling into the cooled pie crust. Place in the fridge.
  • In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  • Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
  • Serve immediately or chill until serving.

Nutrition Facts : Calories 581 kcal, Carbohydrate 66 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 106 mg, Sodium 342 mg, Fiber 3 g, Sugar 50 g, UnsaturatedFat 10 g, ServingSize 1 serving

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From abountifulkitchen.com


CHERRY PIE RECIPE – THE EASIEST & BEST CHERRY PIE!
2017-07-18 Heat over a medium heat for about 15 minutes, gently stirring. When the sauce has thickened, remove from the heat and allow to cool fully. Preheat oven to 180C. Line the bottom of a pie dish with half of the pastry. Add the cold cherry filling. Top the pie (I made a really simple lattice and some leaves).
From tamingtwins.com


9 EASY RASPBERRY PIE RECIPES ON PI DAY - FOOD NEWS
Preheat oven to 400 degrees F. Gently lay the rolled pie crust in the bottom of a 9-inch pie plate and prick the bottom and sides with a fork to prevent bubbles. Line the pie crust with parchment paper or aluminum foil and fill with ceramic pie weights, dried beans, rice, sugar, or even pennies.
From foodnewsnews.com


GRANDMA’S CHRISTMAS CHERRY PIE – EASY NO BAKE RECIPE
2020-01-10 Instructions. Add crushed pineapple, cherry pie filling, sugar, and cornstarch to a medium saucepan. Bring to a boil, stirring regularly to prevent scorching. Once boiling, remove from heat and whisk in Jello powder until it dissolves. Allow to cool to room temperature, then stir in pecans and sliced bananas.
From grannysinthekitchen.com


RASPBERRY PIE | DRISCOLL'S
Directions. PLACE 2 ½ cups flour into bowl of a food processor. ADD 1 teaspoon salt and 1 tablespoon granulated sugar. PULSE to combine ingredients. ADD 1 cup butter. PULSE until mixture resembles coarse oatmeal, about 10 seconds. ADD 1/3 – 1/2 cup ice water, one tablespoon at a time, while PULSING just until dough holds together. Do not ...
From driscolls.com


CHERRY AND RASPBERRY TRIFLE PIE | RICARDO
With the rack in the middle position, preheat the oven to 350°F (180°C). In a bowl, combine all the ingredients. Press onto the bottom and around the edges of a 9-inch (23 cm) pie plate with a removable bottom. Bake for 10 minutes or until the crust is …
From ricardocuisine.com


RASPBERRY CHERRY PIE | RECIPE - PINTEREST.COM
Jul 21, 2013 - No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


13 BEST EASY RASPBERRY PIE RECIPE IDEAS - FOOD NEWS
How do you make a black raspberry pie filling? Preparation: Heat oven to 350º F. Combine raspberries, sugar, cornstarch, butter and salt. Toss gently.
From foodnewsnews.com


RASPBERRY CHERRY PIE- EASY-
Aug 2, 2012 - I love this easy pie. It was a recipe that was in an old church cookbook attributed to Nellie DeCoudres, a friend of my Grandma. It has become a long time family favorite. Wh It was a recipe that was in an old church cookbook attributed …
From pinterest.com


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