| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons super rich butter powder, optional*
- 1 cup shortening
- 1 whole egg
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/3 cup ice water
- One 10-ounce package frozen red raspberries, thawed
- 2 cups canned pitted sour cherries in juice
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- Milk, for brushing crust
- 1 tablespoon sugar, for sprinkling
Instructions
- For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
- Preheat oven to 400 degrees F.
- For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
- In a saucepan mix the sugar, cornstarch, and salt. 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. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
- 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. Fit dough in pie dish, trimming off excess.
- Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
- Place on the bottom shelf of the oven. 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. Cool completely before cutting.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 637 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 35 mg |
| Sodium | 231 mg |
Reviews
I love cherry-berry pies and was anxious to make the pie after seeing that it won 1st place on a pie competition aired on Food Network. I followed the recipe exactly but the pie filling never thickened enough. By the time the pie was baked and cooled, the raspberries had all but disappeared. Maybe it would work better with fresh raspberries. I think I’ll stick to Sandra Lee’s Cherry Berry pie recipe.
This recipe wasn’t worth the expense to purchase frozen raspberries. They are so soggy, you hardly know they’re there. The sauce never thickened, so I had to add flour. Don’t stir in the cherries until the sauce is thickened either, they lose some of their substance with stirring. It’s also not enough fruit to make a 9″ pie, so I added some frozen blueberries I had on hand. That turned out to be a good combination! Didn’t try the crust this time, but sure won’t make this filling recipe again.
best berry pie ever!
I read the reviews before I made it and based on the amount of fluid it called for I agreed it would be too runny so I used 1/2C of the berry juice and a pinch more cornstarch (which is a thickening agent) and it rocked the party!! I also used sweet cherries in heavy syrup and that made it sweeter, but not too sweet at all! This one is going in the books!
I read the reviews before I made it and based on the amount of fluid it called for I agreed it would be too runny so I used 1/2C of the berry juice and a pinch more cornstarch (which is a thickening agent) and it rocked the party!! I also used sweet cherries in heavy syrup and that made it sweeter, but not too sweet at all! This one is going in the books!
I LOVED this pie. As people have mentioned, the filling can be a bit runny. It’s not so bad if you wait until the pie really is completely cool. I’d also recommend transferring the filling into the pie with a slotted spoon, leaving out some of the juice. I used my own crust recipe and the jarred Morello cherries from Trader Joe’s, which worked perfectly!
In making this pie, I read all the reviews & went to school on what you had to say. I replaced 1/4 of the cherry liquid with 1/4 cup seedless raspberry jam for sweetness. When I filled the pie crust. I spooned (slotted) the fruit into the pie & followed it with the liquid to near the top – then proceeded with the top crust…too much liquid otherwise (still had left over). Thank you for your input & my great pie!
The best cherry pie, the best crust I’ve ever eaten. Really deserves to be a Grand Prize winner.
…these pie contest winners are always going to leave something out of their recipe, to make sure no one can ever duplicate it exactly, especially for sale. I guarantee there is a thickener in this recipe, and maybe something else, but we’ll never know.
Think about, if you had pies that constantly won awards, would you give away your secret to other pie bakers, especially ones you may compete against in the future? I doubt it.
but missing something, loved the rasberries but not sweet enough.
My son, John, saw this recipe on the Pie Challenge and decided to try it for Thanksgiving. It was one of ten pies we had for the dinner and was the star of the show. Beautiful, flaky crust; filling neither too sour nor too sweet; held its “pie” shape when cut (cooled completely in the fridge). Couldn’t have been more perfect. Thank you.
I had never made a cherry pie from scratch, but this one was easy and FANTASTIC!!! It will be baked over and over again. Thanks so much for sharing the recipe!