This combination of cherries and raspberries is quite nice. And you can’t go wrong with a streusel topping.
- 1 single pie crust
- 1 lb. sour cherries
- 1 pint fresh raspberries
- 2/3 cup sugar
- 3 TBSP cornstarch
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/4 cup old-fashioned oats
Drain cherries, reserving liquid – you should have about 3/4 cup.
Prepare pastry for single-crust pie. Flute the edge but do not prick the bottom Refrigerate.
Prepare Streusel: Whisk together flour, cinnamon and brown sugar. Stir in oats. Cut in butter. Using your fingers, pinch mixture together until clumps form and there are no dry patches.
Make Filling: Combine sugar and cornstarch in a small saucepan. Whisk in cherry liquid. Cook over medium heat until thick and clear. Stir in drained cherries and raspberries.
Preheat oven to 425 degrees.
Pour filling into prepared pie crust. Sprinkle with streusel.
Bake at 425° for 15 minutes, then reduce oven to 350° and bake for 25-30 minutes more, until golden brown and bubbling.