Pie- Cherry-Red Raspberry Pie
Source of Recipe
2004 Great American Pie Festival
Recipe Introduction
This recipe for Cherry-Red Raspberry Pie took Best in Show at the 2004 Great American Pie Festival competition.
List of Ingredients
Pastry crust for 2-crusted pie
Filling:
1 10-ounce package frozen red raspberries
2 cups canned sour pitted cherries, drained and juice reserved
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
1/4 teaspoon salt
Hot milk and sugar (to top the crust)
Roll out half of the dough, and line a 9-inch pie dish.
Recipe
To make filling: Thaw frozen raspberries; drain and reserve the juice. Add cherry juice to raspberry juice to make 1 cup liquid.
In a saucepan, mix sugar, cornstarch, butter and salt. Stir in cherry-raspberry juice. Add cherries, and cook over medium heat until mixture is thick and clear. Cook 1 minute. Remove from heat, and gently fold in raspberries.
Pour filling into pastry-lined pie dish. Roll out top crust, and fit over the filling. Seal edges, moisten top crust with hot milk and sprinkle with sugar. Cut vents for steam. Bake at 350 degrees about 45 minutes. This pie also can be made with a lattice top crust.
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