Old fashioned summer pie with cherries and raspberries.

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Recipe Summary

prep:
40 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Egg Wash:

Directions

Instructions Checklist
  • Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.

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  • Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.

  • Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

  • Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.

  • Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

Nutrition Facts

691 calories; protein 7.1g; carbohydrates 88.3g; fat 34.9g; cholesterol 76.7mg; sodium 309.1mg. Full Nutrition
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