Fresh Red Raspberry & Blueberry Pie

Fresh Red Raspberry & Blueberry Pie.

Are you looking for an amazing fruit pie that is tart and sweet and bursting full of fresh fruits of the season?

I haven’t baked a pie in a while, so I thought it was high time I treated hubby to something he would love being that it is Father’s Day weekend and all.

He would choose pie over cake or cookies approximately 99.5 times out of 100 – conservatively speaking.

I had some fresh red raspberries and some fresh blueberries in the fridge, but not enough of either to make a whole pie, so I decided to try combining the two into one pie.

I researched some recipes and then decided to combine things I liked about different ones into my own creation – including using tapioca instead of cornstarch as the thickening agent for this pie. Β Grandma always used tapioca in her berry pies, so there is no other way in my book!

This pie turned out perfectly thickened and so full of fresh berry flavors. Β It was a complete hit with Hubby – especially when topped with a melting scoop of vanilla bean ice cream.

If you are looking for a new twist on berry pie, I hope you’ll give this recipe a try!

Fresh Red Raspberry & Blueberry Pie

Ingredients:

  • Double recipe for Pie Crust
  • 2 cups fresh red raspberries
  • 2 cups fresh blueberries
  • 1 cup + 1 Tbsp. white sugar
  • 1/4 cup tapioca
  • 1 Tbsp. flour
  • 2 tsp. freshly grated lemon peel
  • 1 tsp. vanilla extract of paste
  • 1/2 tsp. cinnamon
  • 1 Tbsp butter
  • 1 Tbsp. milk or water

Directions:

Preheat oven to 400 degrees F.

Line a 9 inch pie plate with bottom pastry.

In a bowl, combine berries, 1 cup sugar, tapioca, flour, lemon peel, vanilla, and cinnamon. Β Gently stir, and pour into pastry lined pie plate.

Top with remaining pie crust cut and wove into lattice.

Brush with milk or water, and sprinkle with remaining 1 Tbsp. sugar.

Bake at 400 degrees F for 45-50 minutes or until crust is golden brown and filling is bubbly.

Enjoy!

Cheers & Hugs,
Jodi

37 thoughts on “Fresh Red Raspberry & Blueberry Pie

  1. This looks scrumptious! My Gram always used tapioca in her pies too. She was known as the Pie Queen because of her divine flaky crusts – me, not so much. Thank-you for sharing this recipe. P.S. Love the fork!!

    Liked by 2 people

    • I think using tapioca might be the old fashioned way – huh? it is the way i like best. I saw recipes with cornstarch, and I have never had success with that – not even remotely the same – right? Are you a pie baker Ellen?

      Liked by 1 person

  2. Looks amazing, Jodi! β€πŸ’™β€ And I am sure it tastes divine! I like the berry combo. I’d love to make a pie but there are only two of us – need to figure out how to make a smaller one I guess! πŸ˜‰ Cheers!

    Liked by 2 people

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