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Cherry Black Raspberry Pie Recipe

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This recipe for Cherry Black Raspberry Pie is from Fisher Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust
2 cups flour
2/3 cups shortening
1/2 tsp. salt
1/2 cup chilled water

Filling
1 1/3 cups sugar
1/3 cup flour
1/8 tsp. salt
3 cups pitted tart pie cherries
1 cup black raspberries
2 Tbsp. butter

Directions:
Directions:
Preheat oven to 425 degrees.

To make crust, combine flour and salt in a large mixing bowl. Cut shortening into flour and salt using a pastry cutter or your fingers. When mixture resembles cornmeal, add water one Tbsp. at a time until dough is just moist enough to hold together when pressed with a fork. It should not be sticky. Shape dough into two smooth balls and roll. Line 9 inch ple pan with one dough circle. Save the other for the top of pie.

To make filling, combine sugar, flour, and salt. Add cherries and raspberries and toss with sugar mixture to mix thoroughly. Pour into pastry-lined pie pan. Dot top with pieces of butter. Top filling with top crust. Seal edges carefully and cut vents into the top. If you prefer, cut top crust into lattice strips and cover filling with a lattice crust. Bake at 425 degrees for 40 minutes.

 

 

 

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