Cherry-Raspberry Pie

This old fashioned summer pie features fresh tart cherries and raspberries and a beautiful lattice crust.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 691 Calories

Ingredients

• 1 egg
• 3 cups all-purpose flour
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon white vinegar
• 2 cups fresh raspberries
• 5 tablespoons ice water
• 2 cups fresh tart cherries, pitted
• 3 teaspoons heavy cream
• 1 tablespoon coarse sugar, or to taste
• 1.5 cups white sugar
• 0.25 teaspoon almond extract
• 1.25 cups cold lard

Recipe Instructions

Step 1

Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.

Step 2

Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.

Step 4

Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.

Step 5

Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

Step 6

Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.