Our friend, J. D. Divilbiss, of Champaign, IL devised this recipe to make use of his
delicious and bountiful crops of cherries and raspberries. Many years later our daughter, Leah Reingold Gordon,
began making the blueberry variation and added her hints for a firmer pie and for smaller portions for the small
family. The pies are nearly as good made with canned or frozen cherries and
frozen raspberries (blueberries) in the middle of the winter.
Oven Temp: 400°F., 40-50 minutes
- 3 cups fresh red raspberries
- 1 cup or more sour cherries or a drained 1 lb. can of sour pitted cherries
- 4 T. quick cooking tapioca
- 1 3/8 cup granulated sugar
- lemon juice from 1/2 lemon
- pastry for a double-crust 9" pie
- 1-2 T. butter or solid vegetable shortening
Yield: One 9" pie
Mix the fruit in a large bowl with the tapioca. Add the sugar and lemon, and gently
toss to combine. Let this mixture stand at room temperature for 1 hour.
Roll out the bottom crust for the pie, and put into the pie plate.
Roll out the top crust and either leave as a plain top crust or cut with a pastry
wheel in to lattice strips.
Pour the fruit into the pastry-lined pie pan.
Dot with butter or vegetable shortening.
Adjust the top crust and flute the edge (or create a lattice top).
Bake for 40-50 min.
Raspberry-Blueberry Pie: Substitute fresh blueberries for the cherries, cup for cup.
- Put a cookie sheet or foil under the pie in the oven, as it tends to overflow.
- If the pie isn't as firm as you like,
place it (uncovered) in
the freezer for a couple of hours. Either slice and serve...it will keep its
shape while slicing and defrost fairly quickly on the plate or wrap tightly and freeze for
- If you have a small family, bake pie(s) in foil pan(s).
Follow the freezing instructions above, and once the pies are the
texture of sorbet, slice the whole pie (pan and all) into as many
sections as desired and refreeze and store. You can defrost
individual sections as needed.