Ingredients and Weight:
- Pie Crust:
- All-purpose flour: 2 1/2 cups (310g)
- Salt: 1/2 teaspoon (2g)
- Unsalted butter, cold and cut into small cubes: 1 cup (225g)
- Ice water: 6-8 tablespoons
- Filling:
- Cherries, pitted and halved: 4 cups (500g)
- Raspberries, fresh or frozen: 2 cups (250g)
- Granulated sugar: 1 1/2 cups (300g)
- Cornstarch: 2 tablespoons (16g)
- Ground cinnamon: 1/2 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Lemon juice: 1 tablespoon
- Egg wash:
- Egg: 1, beaten
- Milk: 1 tablespoon
Preparation Time:
30 minutes
Cooking Time:
55-65 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Make the pie crust: In a large bowl, whisk together the flour and salt. Add the butter cubes and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the cherries, raspberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss to coat.
- Roll out the dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate. Trim the edges and crimp.
- Fill and bake the pie: Pour the filling into the pie crust. Dot with butter. Roll out the remaining dough to an 11-inch (28 cm) circle. Place over the filling and tuck the edges under. Brush with egg wash and sprinkle with sugar. Cut slits in the top crust.
- Bake: Bake the pie for 55-65 minutes, or until golden brown and the filling is bubbling. Let cool completely before slicing.
Nutritional Information:
Per serving (1/8 of the pie):
* Calories: 450
* Fat: 20g
* Saturated Fat: 9g
* Cholesterol: 55mg
* Sodium: 150mg
* Carbohydrates: 60g
* Fiber: 6g
* Sugar: 30g
* Protein: 4g
Dish Characteristics:
- Sweet and tart
- Creamy filling with a crisp crust
- Perfect for a classic American dessert
User Comments:
- "This pie is amazing! The cherry and raspberry flavors are perfect together, and the crust is so flaky."
- "I made this pie for my family gathering, and everyone raved about it. It's definitely a keeper!"
- "The instructions were easy to follow, and the pie turned out beautifully. I'll definitely be making this again."
Special Precautions and Tips:
- To make the pie crust easier to work with, chill the butter and work quickly.
- If your cherries are very juicy, add an extra tablespoon or two of cornstarch to the filling.
- Let the pie cool completely before slicing to prevent the filling from running out.
- Serve the pie with whipped cream or ice cream for an extra special treat.
