Cherry-Raspberry Pie

Old fashioned summer pie with cherries and raspberries.

Prep Time:
40 mins
Cook Time:
1 hrs
Additional Time:
2 hrs
Total Time:
3 hrs 40 mins
8 servings



  • 3 cups all-purpose flour

  • 1 ¼ cups cold lard

  • 5 tablespoons ice water

  • 1 egg

  • 1 teaspoon white vinegar

  • 1 teaspoon salt


  • 1 ½ cups white sugar

  • 3 tablespoons quick-cooking tapioca

  • 2 cups fresh raspberries

  • 2 cups fresh tart cherries, pitted

  • 1 teaspoon lemon juice

  • ¼ teaspoon almond extract

Egg Wash:

  • 1 egg, beaten

  • 3 teaspoons heavy cream

  • 1 tablespoon coarse sugar, or to taste


  1. 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.

  2. 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.

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

  4. 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.

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

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

Nutrition Facts (per serving)

691 Calories
35g Fat
88g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 691
% Daily Value *
Total Fat 35g 45%
Saturated Fat 14g 68%
Cholesterol 77mg 26%
Sodium 309mg 13%
Total Carbohydrate 88g 32%
Dietary Fiber 4g 15%
Total Sugars 46g
Protein 7g
Vitamin C 11mg 53%
Calcium 28mg 2%
Iron 3mg 15%
Potassium 197mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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