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Tart with cherries and sweet with raspberries, this pie is a crowd-pleaser. Choose the low end of the sugar range if you like a tart pie, the higher amount if you prefer a sweet one.
- 1-1 1/4 cups sugar
- 1/3 cup all-purpose flour
- 3 cups fresh or frozen red raspberries
- 2 cups fresh or frozen unsweetened pitted tart red cherries
- 1/4 teaspoon almond extract
- Pastry for Double-Crust Pie
Companion recipe: Basic Pie Pastry
In a large mixing bowl combine sugar and flour. Add raspberries, cherries, and almond extract. Toss gently till fruit is coated. (If using frozen fruit, let stand for 15 to 30 minutes, or till fruit is partially thawed but still icy.)
Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust as directed for a woven lattice. Trim, seal, and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees oven 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20 to 25 minutes more for fresh fruit (20 to 30 minutes for frozen), or till top is golden. Cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
305 calories; 9g total fat; 0mg cholesterol; 75mg sodium; 54g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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