Cherry-Red Raspberry Pie

READY IN: 1hr 5mins
YIELD: 1 Pie




  • 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.