Raspberry Pie

I chose to make an all raspberry pie because no one ever makes them, they always get mixed with other berries or fruit. This is a decadent, fragrant, and delicious pie!
  • 1 recipe for Double pie crust recipe
  • 24 oz raspberries
  • 2 T. lemon juice
  • 1/3 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 T. butter


Make pie crust, line pan with crust. Prepare top crust as full cover or lattice crust.

In a large bowl pour in raspberries and sprinkle with lemon juice and vanilla.

In a bowl, combine sugar, corn starch and cinnamon. Pour over berries and gently toss to combine.

Pour berries into crust, top with butter cut into tiny pieces.

Cover with top crust, if using full crust be sure to cut vents in top, or weave up a lattice crust.

Bake in 375 oven for 30 minutes, then lower temperature to 350 and bake an additional 20-30 minutes, or until crust is golden and pie is bubbling.

Cool for an hour or two before serving if possible.

Cherry Raspberry Pie

This was my own invention, and I used frozen cherries and fresh raspberries which caused me to make it in a peculiar way. If using all fresh berries, eliminate the cooking of the cherries. If using all frozen, make all the fruit in the style of the cherries.

double crust pie recipe  (http://ninedaysofpie.com/?p=102)

1 lb. frozen sweet cherries

1 lb. fresh raspberries

1 c. water

1/2 c. sugar

2 T. corn starch

2 T. lemon juice

1 T. vanilla extract

2 T. sugar

2 T. corn starch

1 T. butter


In a saucepan, boil water with 1/2 c. sugar. Dissolve 2 T. corn starch in 2 or 3 T. cold water and add to boiling water. Stir until thickened. Add cherries and mix. Cook for a minute and turn off heat. Set aside.

Put raspberries in a bowl, and toss with lemon juice and vanilla. Mix 2 T. corn starch with 2 T. sugar in a small bowl and sprinkle over raspberries, gently toss to coat.

Roll out bottom crust and line pan.

Pour cherries into bowl of raspberries and toss gently until combined.

Pour mixture into crust. Dot with butter.

Roll out top crust and cover or do a lattice crust.

Bake at 425 degrees for 15 minutes, turn down to 375 and bake for an additional 20 minutes or until crust is golden brown.

Let cool to set for an hour or more.