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Cherry-Raspberry Pie
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
220 minutes
Classic summer pie with tart cherries, raspberries, and stunning lattice crust.
Ingredients:
  • 3 cups all-purpose flour
  • 1.25 cups cold lard
  • 5 tablespoons ice water
  • 1 egg
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1.5 cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • 2 cups fresh raspberries
  • 2 cups fresh tart cherries, pitted
  • 1 teaspoon lemon juice
  • 0.25 teaspoon almond extract
  • 1 egg, beaten
  • 3 teaspoons heavy cream
  • 1 tablespoon coarse sugar, or to taste
Instructions:
  • In a bowl, combine flour and lard until crumbly. In another bowl, whisk together ice water, egg, vinegar, and salt. Pour the wet mixture into the flour mixture and mix until fully combined. Divide the dough in half, wrap each in plastic, and refrigerate for at least 1 hour.
  • In a bowl, mix together 1 1/2 cups sugar, tapioca, raspberries, cherries, lemon juice, and almond extract. Allow the fruit filling to stand for 15 minutes.
  • Preheat the oven to 350°F (175°C) and generously grease a 9-inch glass pie plate.
  • Roll out half the pastry and place it in the pie plate. Then, roll the remaining pastry into a 10-inch circle and cut it into 1/2-inch strips. Pour the fruit filling into the pie plate. Moisten the rim of the bottom crust and create a lattice pattern on top using the pastry strips. Fold the ends under the crust and flute the edges.
  • Combine egg and cream in a small bowl. Brush the lattice with the egg mixture and sprinkle with coarse sugar.
  • After baking in the preheated oven for 1 hour, allow the dish to cool on a wire rack.

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