I love the tartness of the fruit with the flaky pastry. And since you can get frozen cherries and raspberries, you can make it anytime!

Cherry-Raspberry Rave Pie

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  • Prep Time: 20 minutes, plus the time to make, chill, and roll out the crust. If you put on a lattice top that adds time. I am notoriously slow, so it took me awhile!
  • Baking Time: About 60 minutes total.
  • Serves: 7
Cherry-Raspberry Rave Pie


Pastry for 9 inch double crust pie


4 c pitted frozen sour cherries

2 c frozen raspberries

1/2 t vanilla

2 T brandy

1 and 1/2 T lemon juice

1 and 1/2 c sugar

5 T tapioca

2 T butter


1.  Let frozen fruit defrost for about an hour.

2.  Mix vanilla, brandy, lemon, and sugar together. Fold in fruit. Stir in the tapioca and let stand for 10-15 minutes.

3.  Pour filling into unbaked pie shell, dot with butter, and top with lattice crust or a basic top with a few cutouts.

4.  Bake at 450 for 10 minutes, turn down to 350 for another 45-50 minutes or til golden.  Let cool before serving.

Baker’s Notes and Tips and Tricks

I like this pie because it is tart, but some cooks may want to add more sugar. This should go in a deep dish - and even then there may be a bit too much fruit. It's an easy pie if you don't make a lattice top.

Recipe Submitted By

Havens Levitt, Albuquerque, New Mexico
Cherry-Raspberry Rave Pie

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