Simple Raspberry Cherry Pie

7 ingredients
3 steps

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. 1
    In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour.
  2. 2
    Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.
  3. 3
    Bake at 450° for 10 minutes; reduce heat to 350&deg. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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