Let me begin by saying this recipe was an oops at first. We were hosting Thanksgiving and I wanted to make sure my family had several dessert options to choose from. So I baked several miniature pies, two normal 9” sized pies and other baked goods. I may have went a little overboard with the desserts. Maybe…
Anyway…one of the miniature sized pies was supposed to be a cherry pie, but after filling all my pie orders, I was left with 1 cup of fresh cherries. 😳 That wasn’t going to cut it, so I got creative with the ingredients I had leftover from my other pie orders. Raspberries! I didn’t think it was going to taste good, but to be completely honest, I had already made the braids for the pie and I didn’t want my artwork to go to waste. What’s a baker to do? 😉
See! That is a lot of braid work that would have went to waste. And we can’t have that! The funniest thing about this oops pie is that it was the first to be completely demolished! My niece and her boyfriend LOVED it! They actually ate the entire pie. In their defense, it was a 4.5” pie at the base and 6.75” overall diameter. Perfect for two people.
Since my niece loved it so much, I decided to share my oops pie recipe with you all!
The recipe below is for a 9” pie, but if you use a 6” pie pan, you’ll want to use 1/3 of each ingredient. Example, 1 cup instead of 3 cups.
Pie Ingredients
3 cups fresh sweet cherries – pitted
3 cups fresh raspberries
1 stick of butter – cold and cut into chunks
1/2 cup of flour
1 1/4 cup granulated sugar
1/3 cup brown sugar – for filling
2-3 pie crusts – store-bought or homemade
Note: I used three crusts due to all the braids. If you don’t plan to do a lot of braiding, you’ll only need two pie crusts.
Crust Topping (optional)
1 egg
1 tbsp water
Brown sugar – to sprinkle on the top crust
Instructions
Step 1: Preheat the oven to 350 degrees.
Step 2: In a large mixing bowl, mix the flour and sugar together. Then add in the pitted cherries and mix until blended evenly.
Step 3: Pour the cherry mix into the bottom of the pie plate. The mix should completely cover the bottom.
Tip: Make sure to keep the pie crust cold. Whenever I wasn’t doing something to the pie crust I popped it back in the freezer until I needed it again.
Step 4: Rinse the fresh raspberries and pour them on top of the cherry mix. Do not mix them together. You will have a layer of cherries on the bottom and a layer of raspberries on the top.
Step 5: Cut up the butter into small chunks and spread evenly over the pie.
Step 6: Sprinkle the brown sugar over the top of the raspberries and butter.
Step 7: Add the top crust. I did a braided lattice. I know, I’m super extra, but designing the top crust is my favorite part of pie making.
Step 8: Whisk the egg in a small bowl then add a tbsp of water to the egg wash.
Step 9: Using a pastry brush, brush the egg wash on the top pie crust, then sprinkle 1/4 cup of brown sugar on the top.
Step 10: Cover the edges of the pie crust using aluminum foil. Make sure to spray the foil with baking spray before covering. That will prevent the foil from tearing off any of the pie crust when you remove it.
For more pie baking tips you can reference THIS POST.
Step 11: Place the pie pan onto a lipped cookie sheet and bake at 350 degrees for 25 minutes.
Step 12: Remove the foil and bake for an additional 30 minutes or until the top crust is golden brown.
Step 13: Allow the pie to cool and serve!
And that’s a wrap! I hope you enjoyed my post! If you decide to try my recipe, I would love to know what you think! Leave a comment below or tag me on Instagram. My handle is @acarriedaffairdesigns
Until next time. Xo
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