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. 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. 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
- 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
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. 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.
Cheers & Hugs,