Deep-dish Raspberry and Black Cherry Pie
5
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MAKE IT SHINE!
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Summer fruit pies are the best!
- Ready In:
- 1hr 15mins
- Serves:
- Units:
5
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ingredients
- 2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled Crisco, cut into pieces
- 1⁄4 cup chilled butter, cut into pieces
- 1⁄3 cup ice water
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Filling
- 2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
- 3 (1/2 pint) packages fresh raspberries
- 1 cup sugar
- 1⁄3 cup flour
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1 egg, beaten with
- 1 tablespoon water
- 2 teaspoons sugar
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To serve
- premium vanilla ice cream
directions
- For crust: Blend flour and salt in processor.
- Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
- With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
- Gather dough into ball; flatten into rectangle.
- Wrap in plastic; chill atleast 30 minutes.
- For filling: Position rack in top third of oven and preheat to 400F.
- Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
- Let stand 20 minutes.
- Roll out dough on floured surface to 14 x 10-inch rectangle.
- Transfer dough to top of fruit.
- Fold edges under.
- Using fork, crimp edges decoratively.
- Bake pie 15 minutes.
- Brush crust with egg glaze and sprinkle with 2 tsps sugar.
- Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
- Cool on rack 30 minutes.
- Serve warm with ice cream.
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RECIPE MADE WITH LOVE BY
@evelynathens
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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!!!Reply
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YUMMY! I loved this crust, it was too much for the 9x13 pan, however, it was so nice and flaky. I will keep this for future pie recipes. I was a little short on the frozen dark cherries, so I put some frozen blackberries & frozen blueberries to equal the difference I needed. LOVED this! SO GOOD. Thanks for posting & inspiring a 4 fruit pie :) Update; Made this again (FYI)- You can fit this in two deep dish pie pans nicely and still have a little extra crust left over.Reply
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Yum! Used frozen cherries and raspberries. Had a double crust of Recipe #117324 in the freezer, so used that on top instead of making the crust in the recipe. The vanilla was a nice touch. We love fruit desserts and this cobbler was a great combination! Thanks for sharing the recipe!Reply
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This pie is wonderful and gives me yet another use for bing cherries! The cherries and raspberries contrast each other beautifully and the crust is so nice and flaky. I used frozen raspberries as my grocer was out of fresh and it probably worked out cheaper for me. I will certainly be making this pie again!Reply -
What a delightful way to celebrate the glories of the summer berry garden. This gave me the greatest satisfaction in picking and preparing my own fruit. The results were well worth the effort. This pie is perfectly sweetened and a very attractive presentation although I didn't cut straight edges or flute the crust, preferring to leave it rather rustic. I didn't and wouldn't change a thing. This is going to be a yearly tradition at our house. Thanks, evelyn.Reply
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