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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Tart with cherries and sweet with raspberries, this pie is a crowd pleaser. Choose the low end of the sugar range if you like a tart pie, the higher end if you prefer a sweet one, Ingredients:
1 -1 1/4 cup sugar |
1/3 cup all-purpose flour |
3 cups red raspberries (fresh or frozen) |
2 cups tart red cherries, pitted (fresh or frozen) |
1/4 teaspoon almond extract |
pastry for double-crust pie |
Directions:
1. In a large mixing bowl combine sugar and flour. Add raspberries, cherries and almond extract. Toss gently till fruit is coated. (if using frozen fruit, let stand for 15-30 minutes, or till fruit is partially thawed, but still icy).
2. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry.
3. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust for a woven lattice. Trim, seal and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil.
4. Bake in a preheated 375F oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20-25 minutes more for fresh fruit (20-30 minutes for frozen), or till top is golden. Cool on rack.
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