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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The simple combination of raspberries and cherries is the delectable difference in this pie. My family prefers it with a lattice crust, says Fern Buffington of Traer, Iowa, but feel free to top it any way you like. Ingredients:
2 cups fresh or frozen unsweetened raspberries |
1 cup pitted fresh, frozen or canned tart cherries |
1-1/2 cups sugar |
3 tablespoons quick-cooking tapioca |
1 teaspoon lemon juice |
pastry for double-crust pie (9 inches) |
1 to 2 tablespoons butter |
Directions:
1. In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour.
2. Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.
3. Bake at 450° for 10 minutes; reduce heat to 350°. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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