Cherry-Red Raspberry Pie
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
40
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Cake Flour1 cup
Shortening1 tbsp
Apple Cider Vinegar1 tsp
Salt1 tbsp
Sugar (for sprinkling)3 tbsps
Cornstarch2 tbsps
ButterDirections:
1
For the crust: In a large mixing bowl, combine the flours and the butter powder, if using
2
Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs
3
Set aside
4
In a small bowl, beat together the egg, vinegar, salt, and water
5
Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
6
Do not over mix
7
Form dough into a disk, wrap in plastic, and chill for several hours or overnight
8
Preheat oven to 400 degrees F
9
For the filling, drain the thawed raspberries, reserving the juice in a measuring cup
10
Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total
11
In a saucepan mix the sugar, cornstarch, and salt
12
Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes
13
Remove from heat and stir in the butter
14
Very gently fold in the raspberries
15
Set aside
16
Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish
17
Fit dough in pie dish, trimming off excess
18
Add the filling
19
Roll out the remaining dough to fit the top
20
Place the dough over the filling, cut off the excess, and crimp edges to seal the dough
21
Brush the top with milk and sprinkle with sugar
22
Cut 3 or 4 slits for steam vents
23
Place on the bottom shelf of the oven
24
Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more
25
Cool completely before cutting