Deep-Dish Raspberry and Black Cherry Pie
Cook Time: 55 minutes
Prep Time: 20 minutes
Total Time: 1 hour 15 minutes
Category: Dessert
Servings: 8 slices
A luscious combination of juicy raspberries and black cherries, this deep-dish pie delivers the perfect balance of tart and sweet. The buttery, flaky crust complements the rich, fruit-filled filling, making it a showstopper dessert that’s perfect for any occasion. This recipe will guide you step-by-step in creating a pie that’s sure to impress your guests, whether it’s for a family gathering or a special dinner party. Make it ahead of time and serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 2 cups |
| Salt | 1/4 teaspoon |
| Butter (cold and cut into pieces) | 1/2 cup |
| Dark Sweet Cherries (pitted) | 1/4 cup |
| Frozen Cherries (thawed and drained) | 1/3 cup |
| Fresh Raspberries | 2 cups |
| Sugar | 3/4 cup |
| Flour (for thickening) | 1 tablespoon |
| Fresh Lemon Juice | 1 tablespoon |
| Vanilla Extract | 1 teaspoon |
| Ground Cinnamon | 1/3 teaspoon |
| Egg (beaten) | 1 |
| Water (for dough) | 1/3 cup |
| Sugar (for topping) | 2 teaspoons |
| Vanilla Ice Cream (optional) | For serving |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 494.2 kcal |
| Total Fat | 20.1 g |
| Saturated Fat | 7.8 g |
| Cholesterol | 41.7 mg |
| Sodium | 125.2 mg |
| Carbohydrates | 75 g |
| Fiber | 6.6 g |
| Sugars | 40.7 g |
| Protein | 6.2 g |
Instructions
Prepare the Crust
- Blend Dry Ingredients: In a food processor, combine the flour and salt. Pulse until well mixed.
- Cut in Fat: Add the cold butter (cut into small cubes) and shortening (if using), then pulse on and off until the mixture resembles coarse meal with pea-sized lumps of fat.
- Add Water: With the processor running, slowly add water, one tablespoon at a time, just until the dough begins to form small clumps. Be careful not to overmix.
- Shape and Chill: Gather the dough into a ball, flatten it into a rectangle, and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to firm up before rolling out.
Prepare the Filling
- Preheat the Oven: Position the rack in the top third of your oven and preheat to 400°F (200°C).
- Combine the Fruits: In a large mixing bowl, combine the dark sweet cherries, frozen cherries, and fresh raspberries. Add sugar, flour, lemon juice, vanilla extract, and ground cinnamon. Mix well, ensuring the fruit is evenly coated.
- Rest the Filling: Let the fruit mixture stand for about 20 minutes, allowing the juices to begin to release.
Assemble the Pie
- Roll Out the Dough: On a floured surface, roll the chilled dough into a 14 x 10-inch rectangle, large enough to cover the pie dish.
- Transfer the Dough: Carefully transfer the rolled-out dough to a 13 x 9 x 2-inch glass baking dish (or another similar-sized deep-dish pan). Let the edges hang over the sides for now.
- Add the Filling: Spoon the prepared fruit filling into the dough-lined dish, spreading it evenly.
- Shape the Crust: Fold the overhanging edges of the dough over the top of the fruit filling, creating a rustic, uneven edge. Use a fork to crimp the edges and seal the crust around the fruit.
Bake the Pie
- Initial Bake: Bake the pie in the preheated oven for 15 minutes at 400°F (200°C). This initial high heat helps set the crust.
- Glaze the Crust: After 15 minutes, remove the pie from the oven. Brush the crust with the beaten egg to give it a golden sheen. Sprinkle the crust with 2 teaspoons of sugar for a slightly sweet, crunchy topping.
- Lower the Temperature: Reduce the oven temperature to 375°F (190°C) and bake the pie for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling with thickened juices.
Cool and Serve
- Cool the Pie: Allow the pie to cool on a rack for at least 30 minutes. This helps the filling to set properly.
- Serve: Slice the pie and serve warm with a scoop of vanilla ice cream for the perfect finishing touch. Alternatively, it’s equally delightful served on its own.
Expert Tips:
- Use Cold Ingredients: The secret to a flaky crust is keeping your butter and shortening cold. Make sure your ingredients are chilled before using them in the dough.
- Don’t Skip the Resting Time: Allowing the dough to rest in the fridge is crucial for achieving the perfect texture. It helps the gluten relax and makes the dough easier to roll out.
- Adjust Sweetness to Taste: Depending on the ripeness and tartness of your cherries and raspberries, you may want to adjust the sugar in the filling. Taste it before assembling the pie and add more sugar if needed.
Why You’ll Love This Recipe:
The Deep-Dish Raspberry and Black Cherry Pie offers the best of both worlds—sweet, juicy berries paired with a perfectly crisp crust. Whether you’re serving it at a family gathering, holiday meal, or dinner party, this pie is sure to be a crowd-pleaser. The combination of cherries, raspberries, and a hint of cinnamon creates a wonderful flavor profile that’s bright, aromatic, and satisfying.
The rich, buttery crust adds just the right texture to balance the fruity filling, while the egg glaze gives the pie a golden, crisp finish. If you’re looking for a pie that’s not only delicious but also visually stunning, this deep-dish pie will certainly impress. Best served with a scoop of vanilla ice cream, it’s the ultimate dessert for any occasion.
Frequently Asked Questions (FAQ)
-
Can I use other fruits in this pie?
Yes, you can easily swap the cherries and raspberries with other berries or fruit of your choice, such as blueberries, strawberries, or peaches. Just make sure to adjust the sugar to suit the sweetness of your chosen fruit. -
How can I store leftovers?
If you have leftovers, store the pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a warm oven (about 350°F) for 10-15 minutes until heated through. -
Can I freeze this pie?
Yes, you can freeze the unbaked pie. After assembling, cover it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, preheat your oven and bake straight from frozen, adding 10-15 minutes to the bake time. If baked, store leftover slices in the freezer and reheat later.
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