Razzcherry Pie Raspberry-cherryFrom vraklis 5 years ago
- 1/2 cup slivered almonds shopping list
- 2 cups all-purpose flour, plus extra for rolling shopping list
- 1 teaspoon salt shopping list
- 1 heaping teaspoon brown sugar shopping list
- 1 cup (2 sticks) unsalted butter, very-cold, cut into 16 pieces shopping list
- 4 to 6 Tbsp ice water, very cold shopping list
- 1 (10-oz) package frozen raspberries shopping list
- 2 (14.5-oz) cans sour pitted cherries, drained well (juice reserved) shopping list
- 1 cup sugar shopping list
- 4 tbsp. cornstarch shopping list
- 2 tbsp butter shopping list
- ¼ tsp salt shopping list
- ½ tsp. almond extract shopping list
- ½ tsp red food coloring (optional) shopping list
- milk & coarse sugar for top crust shopping list
How to make it
- The night before you make the pie, put the raspberries into a colander and set it over a bowl. Put the whole thing in the refrigerator and by the time you use them, they’ll be thawed and drained. Save the juice.
- For the crust (which can be made up to two days ahead), I recommend using a food processor. Process the almonds until very finely ground—about the texture of cornmeal. Add the flour, salt & brown sugar, then pulse a couple times to combine. Cut in the butter until the mixture resembles coarse meal & pieces are no larger than peas. Sprinkle 4 tbsp ice water over the top and pulse until it starts to clump together & holds together when you pinch it with your fingers. Add additional water if necessary (I personally use 5 tbsp). Form the dough into 2 disks, dust with flour, cover with plastic wrap and refrigerate at least one hour. Roll out one of the disks on a floured surface and fit it into a 9 inch deep dish pie plate, trimming off the excess (leave a ½” overhang if you will be using a lattice top crust). Set in the fridge until ready to use.
- Preheat oven to 400 degrees & place one oven rack in the lowest position and one in the middle. If you only have one rack, put it in the lowest position.
- Pour the collected raspberry juice into a 1-cup measuring cup (you’ll probably only have a few tablespoons). Add the reserved cherry juice until you have ¾ cup of liquid.
- In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and simmer over medium heat until filling is thick and clear (by clear I don’t mean the red will disappear, but that the cloudy appearance from the cornstarch will go away), about 4 to 5 minutes. Since you’ll be adding more liquid after it’s done cooking and the berries will break down and make the glaze juicier, you want to get it pretty thick. If it isn’t gel-like after 5 minutes, whisk in more cornstarch (1 tsp at a time) and cook for another few minutes after each addition until it’s very thick.
- Remove from heat and stir in the butter, almond extract & food coloring until the butter is melted and incorporated. Gently fold in the cherries & very gently fold in the raspberries. Yes, the raspberries will fall apart but the more careful you are, the less likely it is they’ll turn to unrecognizable mush. Set aside.
- Pour into pastry-lined pie dish. Set in the fridge while you roll out and cut strips of dough for the lattice top crust. Arrange the strips on top to make a lattice, trim them to the edge of the plate (slightly shorter than the overhanging edge), fold the edge over & seal. Pour some milk (I used cream) into a dish and use your fingertips to moisten the strips. Sprinkle the strips with coarse sugar (try to get it on the strips but it’s OK if some falls into the filling).
- If you are just using a full top crust, seal & flute the edges, brush with milk/cream, sprinkle with sugar and cut steam vents so you don’t have a royal pie explosion in your oven.
- Place pie on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf & reduce the heat to 350 degrees F. At this point, you MUST put an oven liner on the rack below the pie, or cover a rimmed baking sheet in foil and place it below, because the pie will most likely bubble over and make a mess.
- Continue to bake until bubbling & the crust is a golden brown, about 30 to 35 minutes more. Cool completely (best if made the day before serving) before cutting & serve with vanilla ice cream.
- Will last several days on the counter & longer in the fridge.