My pie recipe was inspired by my brother Earl. He’s cut my hair for over 20 yrs; as I sat in his barber chair we’d talk sports & news but always came around to family happenings. Earl talked about the pies he’d make for family gatherings. We found early on that we shared a love for baking. Earl’s a great pie baker. He won the State competition 1 year & flew to FL to compete in the Nat’l Competition. My wife & I have entered baking & canning items in the WI State Fair since 83. I enjoyed baking cakes, quick breads & entering canned goods. Earl got me hooked on pies & shared some recipes he thought I’d like. I fell in love with this combo of cherries & raspberries with a hint of cream cheese & almond extract. I’ve been making it for over 20 yrs & everyone including my daughters loves the flavor combo. My teen girls love baking too & always want to help me make this pie. I always think of Earl when I make this pie; I hope one day my girls think of me when they make it too!
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393 per serving
- 2 cup all-purpose flour, Pie Crust
- 1/2 teaspoons baking powder, Pie Crust
- 3/4 cup shortening, Pie Crust
- 3/4 teaspoons salt, Pie Crust
- 2 teaspoons vinegar, Pie Crust
- 8 tablespoons cold water, Pie Crust
- 10 ounces pkg frozen red raspberries, thawed, Fruit Layer
- 3/4 cup granulated sugar, Fruit Layer
- 3 tablespoons cornstarch, Fruit Layer
- 1/2 teaspoons salt, Fruit Layer
- 2 cup frozen tart red cherries, Fruit Layer
- 2 ounces pkg cream cheese, room temp, Cream Cheese Layer
- 1 egg, room temp, Cream Cheese Layer
- 3 tablespoons butter, room temp, Cream Cheese Layer
- 3/4 cup granulated sugar, Cream Cheese Layer
- 1/2 teaspoons vanilla extract, Cream Cheese Layer
- 1/2 teaspoons almond extract, Cream Cheese Layer
Step 1: Pie Crust
In a medium bowl, stir together flour, salt, and baking soda.
Step 2: Pie Crust
Using a pastry blender, cut the shortening until pieces are pea size.
Step 3: Pie Crust
Sprinkle vinegar over the mixture and gently toss with a fork. Gradually add water (1 Tbsp water over part of flour mixture), gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat.
Step 4: Pie Crust
Divide dough in half; form into 2 balls. Wrap the balls in plastic wrap and refrigerate for at least 4 hours.
Step 5: Pie Crust
**Remove the dough from the refrigerator 30 minutes before rolling.
Step 6: Pie Crust
Roll out to 12 inch diameters. Lay one crust in pie plate and cut crust to 1/2 inch beyond top of the pie plate.
Step 1: Fruit Filling
Preheat oven to 375F. Drain the raspberries, reserve the liquid. Add enough water to measure 1 cup liquid.
Step 2: Fruit Filling
In a saucepan, mix together sugar, cornstarch, and salt. Stir in reserved raspberry liquid.
Step 3: Fruit Filling
Stir cherries into mixture in the saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for one more minute.
Step 4: Fruit Filling
Remove from heat, stir in drained raspberries. Cool 15-20 minutes.
Step 1: Cream Cheese Filling
In a medium bowl, combine cream cheese, egg, butter, sugar, vanilla, and almond extract.
Step 2: Cream Cheese Filling
Beat at medium speed of electric mixer until smooth. Set aside.
Step 1: Pie Assembly
Remove crust ball from refrigerator. Roll out to approx 12 inch circle.
Step 2: Pie Assembly
Line an 8 inch pie plate with the pastry. Trim to 1/2 inch beyond the edge of the pie plate. Spread cream cheese mixture onto pastry to cover bottom of crust.
Step 3: Pie Assembly
Carefully spoon partially cooled raspberry-cherry mixture over cream cheese layer.
Step 4: Pie Assembly
Remove the other crust ball from the refrigerator. Roll out to approx 12 inch circle. Cut crust into 1/2 in wide strips. Weave strips atop filling to make a lattice crust. Flute edges.
Step 5: Pie Assembly
To prevent over-browning, cover edge of pie with foil. Bake 20 minutes at 375F; remove foil; bake an additional 20 minutes at 375F. Cool on wire rack.