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Cherry Raspberry Pie

Cherry Raspberry Pie prepared dish

This double-crust fruit pie pairs sweet cherries with bright red raspberries in a glossy, sliceable filling. A buttery homemade crust bakes until deeply golden and flaky, making it a polished dessert for summer gatherings or holiday tables.

This recipe is american style, dessert, scaled for 8 servings, with 35 min prep and 55 min cook.

Prep: 35 min · Cook: 55 min · Total: 90 min · Serves: 8

Quick cooking notes

  • Core ingredients include vanilla extract, coarse sugar, unsalted butter, sweet cherries.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar (for sprinkling)
  • 1 cup unsalted butter (cold, cut into 1/2-inch cubes)
  • 4 cups sweet cherries (pitted and halved)
  • 1 each large egg (beaten)
  • 0.875 cup granulated sugar (divided)
  • 0.5 cup ice water (plus more as needed)
  • 2.5 cups all-purpose flour (plus more for rolling)
  • 2 cups red raspberries (fresh)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.25 cup cornstarch
  • 1 tsp fine salt (divided)

Instructions

  1. Combine 2.5 cups all-purpose flour, 1 tbsp of the granulated sugar, and 3/4 tsp fine salt in a large mixing bowl, then whisk for 30 seconds until evenly blended.
  2. Add 1 cup cold cubed unsalted butter to the flour mixture and cut it in with a pastry blender or your fingertips for 3-4 minutes, until the mixture has pea-size butter pieces with some flat flakes remaining.
  3. Drizzle in 0.5 cup ice water, 1 tbsp at a time, while tossing with a fork for 1-2 minutes, until the dough holds together when squeezed; add extra ice water 1 tsp at a time only if dry flour remains.
  4. Turn the dough onto a lightly floured counter, divide it into 2 equal disks, wrap each disk tightly, and refrigerate for at least 30 minutes until firm but still rollable.
  5. Place a rimmed baking sheet on the lower-middle oven rack and preheat the oven to 425°F (220°C) for at least 20 minutes so the sheet is fully hot.
  6. In a large bowl, stir together 4 cups pitted halved sweet cherries, 2 cups fresh red raspberries, the remaining 3/4 cup plus 1 tbsp granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, and the remaining 1/4 tsp fine salt for 1 minute, until the fruit is evenly coated and beginning to look glossy.
  7. On a lightly floured counter, roll one chilled dough disk into a 12-inch round about 1/8 inch thick, then fit it into a 9-inch pie plate without stretching the dough and let the excess hang over the edge.
  8. Spoon the cherry raspberry filling into the crust with a rubber spatula, spreading it into an even layer and scraping in any juices from the bowl.
  9. Roll the second dough disk into an 11-inch round about 1/8 inch thick, lay it over the filling, and trim both crusts to a 1-inch overhang with kitchen shears.
  10. Fold the overhang under itself, crimp the edge firmly with your fingers or a fork, cut 5 small steam vents in the top crust with a paring knife, and chill the assembled pie for 15 minutes until the pastry feels cool and firm.
  11. Brush the top crust and crimped edge lightly with 1 beaten large egg using a pastry brush, then sprinkle evenly with 1 tbsp coarse sugar.
  12. Set the 9-inch pie plate on the preheated rimmed baking sheet and bake at 425°F (220°C) for 20 minutes, until the top crust starts to puff and show light golden spots.
  13. Reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, until the crust is deep golden brown and thick fruit juices bubble vigorously through the vents for at least 5 minutes.
  14. Transfer the pie plate to a wire rack and cool at room temperature for at least 3 hours, until the filling is set and slices hold their shape when cut.

Nutrition (per serving)

  • Calories: 455
  • Protein: 6 g
  • Fat: 25 g
  • Carbohydrates: 57 g
  • Fiber: 5 g
  • Sugar: 28 g
  • Sodium: 306 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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