Raspberry Cherry Pie

A few months ago I told you my secret and famous recipe of our passionately loved apple sauce pie!

This raspberry cherry pie is a slight variation of it. The dough and the crumbles on top are exactly the same, only the filling is different – but you’ll have a completely different pie!


For the dough:

200 g flour

60 g sugar

80 g butter

1 pkg. vanilla sugar

1 tsp. baking powder

1 egg

For the filling:

1 pkg. vanilla custard powder

200 g frozen raspberries

1 big glass of sour cherries

40 g sugar

For the crumbles: 

200 g flour

70 g sugar

110 g butter




Kneat all ingredients for the dough until smooth, fill it into a greased springform pan and form a 3-4 cm brim.

Prick the dough base several times with a fork. If you have a bit of semolina or fine breadcrumbs sprinkle 2 tablespoons over the dough.

Preheat oven to 200° C (= 390-400°F). Put the dough inside for 5-8 minutes, this way it won’t get squishy.

Drain the cherries and keep the juice to make the custard. Pour it into a saucepan and slowly bring it to a boil.

Mix 40 g sugar, custard powder and 5-6 tablespoons of the juice in a cup until the mixture is smooth and free of lumps and stir it into the simmering juice. Shortly boil it up again while stirring continuously using a whisk and fold in cherries and (frozen) raspberries after turning off the heat, then pour it on the dough.

Put it into the oven for 25 minutes.

In the meantime you can produce the crumbles: just mix all ingredients until they become coarse crumbs (not a smooth dough) and put them on top of the cake, when the 25 minutes are over.

Now bake it for 15 more minutes.

Let it cool a bit before you cut it.

You could also make a crumble of course; just without the cake base and use a casserole instead of the springform pan.


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