Deep-dish Raspberry and Black Cherry Pie

READY IN: 1hr 15mins
Recipe by evelynathens

Summer fruit pies are the best!

Top Review by the_chic_chef

The recipe's flexibility is a testament to it's genius. I had just picked two cups of wild black raspberries and was looking to use them in something immediately. I'm always short on ingredients, but happened to have a can of cherry pie filling on hand, so I cut the sugar in half, substituted pineapple juice for the lemon, and used whole wheat flour and all butter for the crust. It was divine, and I had just enough filling for one deep-dish double-crust pie. The ratio of acidic to sweet flavors in this is brilliant -- will be using this as a staple recipe for years to come. Thanks!!!

Ingredients Nutrition

Directions

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

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