I had never baked a pie. That’s not true. Let me rephrase. I had never baked a pie that I had actually made myself. I guess the secret is out: I am no Martha Stewart. However, the imaginary domestic goddess buried deep within me does like to come out and play once in a while. Don’t be shocked if you don’t see her very often, or ever for that matter. Like I said, she only comes out “once in a while”, like when the stars are completely aligned or as luck would have it I receive inspiration from a fellow blogger and my husband happens to bring home an enormous box of fabulous fresh cherries and places them on the kitchen counter. I’m all for fate and it was a callin’ me towards the kitchen. With my handy Better Homes & Garden Cook Book, box of cherries and sweet inspiration, I headed off to the kitchen, singing the following of course:
Five fabulous Cherry-Raspberry Pies later, all devoured by family and friends (ok, mostly me), I’m a total expert and off to pick raspberries! Ho-hum.
Here is the fool proof recipe I followed:
1 1/4 cups granulated sugar (Splenda works too)
3 Tablespoons cornstarch or quick cooking tapioca
3 cups fresh or frozen unsweetened pitted tart red cherries
2 cups fresh or frozen lightly sweetened raspberries
- In a large bowl stir together the sugar and cornstarch; add cherries and raspberries. Gently toss until coated and let mixture stand for about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen fruit, let stand 45 minutes or until fruit is partially thawed but still icy.)
- Meanwhile, prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half the pastry.
- Stir cherry-raspberry mixture; transfer to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge if desired.
- Place pie on a baking sheet. To prevent over-browning, cover edge of the pie with foil. Bake in 375 degree oven for 30 minutes(or 50 for frozen fruit). Remove foil. Bake for 25-30 minutes more or until filling in center is bubbly and pastry is golden. Cool on wire rack.