Cherry Raspberry Pie
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WHAT YOU NEED:
FILLING: 12oz bag frozen raspberries, thawed 1 cup sugar 4 Tbsp corn starch ¼ tsp salt 16oz bag frozen tart, red cherries |
CRUST:
2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolk 4 Tbsp water |
METHOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 375° F (175° C).
Drain the raspberries, reserving the syrup. Add enough water to the syrup to measure 1 cup liquid.
In a sauce pan, mix together the sugar, cornstarch, and salt. Stir in the liquid from the raspberries and mix well.
Add the cherries. Cook over medium heat, stirring frequently, until it thickens and bubbles, cook one more minute.
Remove from heat and stir in the drained raspberries, let the mixture cool for 10 – 20 minutes.
Meanwhile, roll out bottom pie crust and line pie pan, letting any extra crust hang over pan.
On a floured surface, roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust.
Once the cherry-raspberry mixture has cooled a little, pour the filling into pie pan, then place the folder crust onto the filled pie pan.
Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake for 35-40 minutes, or until top crust is golden brown.
Place a roasting pan on the rack below the pie to catch any dripping.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 375° F (175° C).
Drain the raspberries, reserving the syrup. Add enough water to the syrup to measure 1 cup liquid.
In a sauce pan, mix together the sugar, cornstarch, and salt. Stir in the liquid from the raspberries and mix well.
Add the cherries. Cook over medium heat, stirring frequently, until it thickens and bubbles, cook one more minute.
Remove from heat and stir in the drained raspberries, let the mixture cool for 10 – 20 minutes.
Meanwhile, roll out bottom pie crust and line pie pan, letting any extra crust hang over pan.
On a floured surface, roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust.
Once the cherry-raspberry mixture has cooled a little, pour the filling into pie pan, then place the folder crust onto the filled pie pan.
Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake for 35-40 minutes, or until top crust is golden brown.
Place a roasting pan on the rack below the pie to catch any dripping.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.