Raspberry-Cherry Pie

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This pie is a nice balance of tart and sweet, and so easy, even beginner bakers could achieve it easily. I cheated and used pre-made crusts, but if you have a go-to crust recipe, that's even better.

1 cup raspberries
3 cups cherries, pitted
3 tablespoons flour (I used rice flour, but traditional wheat is great too)
1/2 cups sugar
2 frozen pie crusts
1 egg, scrambled
 

Preheat the oven to 425 degrees.

In a large mixing bowl, combine raspberries, cherries, flour, and sugar.

Fill prepared crust with filling, and cover with other pie crust. You can do this by simply rolling the second crust over the top, sealing the edges by pinching, and scoring the top, or by creating a lattice pattern. You can do this by cutting the second crust into one inch stripes and weaving them together.

Brush the crust lightly with the egg to create a nice sheen.

Cover the top crust gently with a layer on tinfoil to avoid burning. Bake for 15 minutes. Remove tinfoil, reduce heat to 350 and bake for another 35 minutes, or until crust is golden brown.

This is the hardest part! Wait at least an hour before cutting and serving to insure that the filling has set. Serve with vanilla ice cream and enjoy!

Annika ChaloffComment