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Mom's Crisscross Cherry-Rasberry Pie

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Member since 2009

Serves | Prep Time 30 | Cook Time 45


2-16 ounce cans of pitted tart cherries (water pack)
one bag frozen rasberries from which you can use about 1 to 1.5 cups
3 and 1/2 tablespoons quick cooking tapioca
1/4 t salt
1/4 t almond extract
4 drops red food coloring (I don't use)
1 t lemon juice
1 and 1/4 cups sugar
1 T butter

Drain cherries and reserve 1/3 c of the liquid. Put the 1/3 liquid in a large bowl. To it, add tapioca, salt, extract, lemon juice, food coloring to it. Then add cherries and 1 cup sugar. Mix and let stand while you make the crust.

Make double pie crust. Fit pastry in bottom of pan. Fill with cherry mixture and dot with butter. Sprinkle on remaining 1/4 cup sugar.

Make lattice top.

Bake in 425 degree oven for 40-45 minutes. You may need to put foil around crust edge if it browns too fast.

Serve warm with ice cream.

NOTE: This originally was my cherry pie recipe. If you omit rasberries, decrease tapioca to 2 and 1/2 tablespoons. You can also just top with second crust or cut out hearts for top crust and float them on the pie if you don't want to make the lattice top.

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My mom always makes this pie in the winter and I plan to make it for friends today! I have mislocated this recipe before, so making sure it is safe now online in my recipe box.

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