I love the tartness of the fruit with the flaky pastry. And since you can get frozen cherries and raspberries, you can make it anytime!
Cherry-Raspberry Rave Pie
Ingredients
Pastry for 9 inch double crust pie
Filling:
4 c pitted frozen sour cherries
2 c frozen raspberries
1/2 t vanilla
2 T brandy
1 and 1/2 T lemon juice
1 and 1/2 c sugar
5 T tapioca
2 T butter
Directions
1. Let frozen fruit defrost for about an hour.
2. Mix vanilla, brandy, lemon, and sugar together. Fold in fruit. Stir in the tapioca and let stand for 10-15 minutes.
3. Pour filling into unbaked pie shell, dot with butter, and top with lattice crust or a basic top with a few cutouts.
4. Bake at 450 for 10 minutes, turn down to 350 for another 45-50 minutes or til golden. Let cool before serving.
Baker’s Notes and Tips and Tricks
I like this pie because it is tart, but some cooks may want to add more sugar. This should go in a deep dish - and even then there may be a bit too much fruit. It's an easy pie if you don't make a lattice top.
