Cherry-Red Raspberry Pie

Name: Cherry-Red Raspberry Pie
Ingredients: Perfect Pie Crust; 2 cups flour; 1 cup cake flour; 1 cup Butter Flavor Crisco; 1 whole egg; 1 tablespoon cider vinegar; 1/2 teaspoon salt; 1/3 cup ice water; Filling; 1 (10 ounce) package red frozen raspberries (reserve juice); 2 cups of canned sour pitted cherries (drained, juice saved); 1 cup sugar; 3 tablespoons cornstarch; 2 tablespoons butter, melted; 1/4 teaspoon salt; milk (to top the crust); sugar (to top the crust)

17 ingredients

9 steps

Ingredients

Perfect Pie Crust
2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
Filling
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

Directions

1

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.
2

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.
3

Preheat oven to 350°.
4

Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
5

In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
6

Add cherries and cook over medium heat until thick and clear. Remove from heat.
7

Add melted butter to the raspberries and very gently fold raspberries into saucepan.
8

Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
9

Bake 350° for about 45 minutes.

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