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“Tart with cherries and sweet with raspberries, this pie is a crowd pleaser. Choose the low end of the sugar range if you like a tart pie, the higher end if you prefer a sweet one,”

Ingredients Nutrition

  • 1 -1 14 cup sugar
  • 13 cup all-purpose flour
  • 3 cups red raspberries (fresh or frozen)
  • 2 cups tart red cherries, pitted (fresh or frozen)
  • 14 teaspoon almond extract
  • pastry for double-crust pie


  1. In a large mixing bowl combine sugar and flour. Add raspberries, cherries and almond extract. Toss gently till fruit is coated. (if using frozen fruit, let stand for 15-30 minutes, or till fruit is partially thawed, but still icy).
  2. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry.
  3. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust for a woven lattice. Trim, seal and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil.
  4. Bake in a preheated 375F oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20-25 minutes more for fresh fruit (20-30 minutes for frozen), or till top is golden. Cool on rack.

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