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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. Ingredients:
2-1/2 cups fresh or frozen pitted tart cherries, thawed |
1-1/2 cups fresh or frozen raspberries, thawed |
1 teaspoon lemon juice |
1-1/2 cups sugar |
1/4 cup plus 2 teaspoons quick-cooking tapioca |
1/8 teaspoon salt |
1 package (14.1 ounces) refrigerated pie pastry |
1 tablespoon butter |
1 egg |
1 tablespoon 2% milk |
coarse sugar |
Directions:
1. Preheat oven to 400°. Combine cherries, raspberries and lemon juice in a large bowl. In a small bowl, mix sugar, tapioca and salt; add to fruit and toss gently to coat. Let stand 15 minutes.
2. Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter.
3. Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. In a small bowl, whisk egg and milk; brush over lattice top. Sprinkle with sugar.
4. Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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