Cherry Raspberry Pie

Low-Cholesterol
Low-Sodium
Dish type
Breakfast / Brunch
Serves
10
Ready in
1 hour, 5 minutes

Ingredients

  • 1 lb. fresh cherries, pitted
  • 1 cup sugar
  • 1/2 cup flour
  • 2 cups fresh red raspberries
  • 1 tsp. pure vanilla extract
  • 1 (15-oz.) pkg. refrigerated piecrusts (2 crusts)
  • Milk, additional sugar (optional)
  • Ice cream or whipped cream (optional)

Directions

Prep Time
15 minutes
Cook Time
50 minutes
Ready in
1 hour, 5 minutes
  1. Preheat oven to 375°F. In a large saucepan combine cherries, sugar, flour and 3 tablespoons water. Cook and stir over medium-low heat until cherries break down slightly and juices thicken. Gently stir in raspberries and vanilla.
  2. Line a 9-inch pie plate with 1 piecrust. Spoon berry mixture into crust. Trim crust even with pie plate edge.
  3. Brush edge of crust with water. Top with second crust. Turn edges under; crimp to seal. If desired, brush crust with milk and sprinkle with sugar. Cut slits in top crust to let steam escape.
  4. Bake 45 to 50 minutes or until crust is golden. Remove and let cool on a wire rack. Serve with ice cream or whipped cream (if desired).

Nutritional Information

Serving Size
1
Per Serving
Calories 290, Calories Fat 100, Total Fat 11g, Saturated Fat 5g, Cholesterol 10mg, Sodium 160mg, Carbohydrate 48g, Protein 3g
Serving Size1
Calories290
Calories Fat100
Calories (fat) extra34
Total Fat11g
Total Fat (extra)17
Saturated Fat5g
Saturated Fat (extra)25
Cholesterol10mg
Cholesterol (extra)3
Sodium160mg
Sodium (extra)7
Potassium63mg
Carbohydrate48g
Carbohydrate (extra)16
Fiber1g
Fiber (extra)4
Sugars20g
Protein3g
Omega30g
Vitamin A394IU
Vitamin A (extra)8
Vitamin C5mg
Vitamin C (extra)10
Iron0mg
Iron (extra)4