GREAT recipe! The only modifications I suggest are to double the amount of cherries, if you like a mounded pie, and to play around with the types of cherries. Having made this pie many times, I've found that guests like it best when the tartness of the raspberries is balanced with sweet cherries. Another benefit of sweet cherries is that they are often larger and firmer than their sour cousins. I think that the sweet cherries have a great look and texture for pies. When I can't use fresh cherries, I use frozen, but I don't like canned, jarred, or reconstituted dried cherries for pies. If I can't get fresh or frozen cherries, I'd rather make a different kind of pie... A lot of dried, frozen, canned, and jarred cherries don't mention the type of cherry they use, which is unfortunate because all cherries are not alike. If you can, try to hunt down Rainier sweet cherries, and if you really want to use sour cherries, look for Montmorency. The pie crust is fabulous, easy, and totally worth making. If you have your own favorite crust recipe, use it, but don't use a store-bought crust. This pie deserves better! Enjoy!

My mom has made Cherry Berry pie for years, but it has never been one of my favorites because of all the raspberry seeds. However, I made this recipe for company, and it was a hit! The flavor was great (despite all the seeds) :-) I used my mom's crust recipe, which is similar to this one, fresh-picked raspberries, and a crumb topping. We ate the pie when it was still warm, so it was a bit runny. Maybe it will firm up a bit as it sits.

Mixed reviews from our house on this. Hubs LOVED this, while I thought it was a tad sweet, even though I had cut back a little on the sugar to begin with. According to hubs he wouldn't have liked this any less sweet because of the tartness of the fruit. I used dried cherries that I had reconstituted in boiling water for about 20 minutes. In addition, realizing that a mere three cups of fruit would make for a very thin pie, I used 1-1/2 times the filling amount and found it perfect. I brushed the top with an egg wash of 1 egg yolk and 1 T. half and half. What I was most impressed with was the crust. I already knew vinegar and shortening help make a crust flaky, and sugar and egg make it rich and flavorful, but I have never used baking powder in a pie crust until now. And this crust was wonderful -light, flaky, and a nice contrast to the sweet/tart filling.

This pie is great! In fact I have made 2 this week, and the one I made yesterday my husband has all ready devoured. I don’t know about the pastry recipe that is with it because I didn’t use it. Everyone in my family is very picky about their crusts, so I didn’t want to chance trying something different from what I all ready make.

This was incredibly easy to make and one of the best pies I have tasted. Thank you!

I made this pie for my dad's 62nd birthday, and he loved it. I really liked the sweet/tart flavor-- it brought out both fruit flavors very well. Will definitely make this again!

The pie was easy to make and was well liked at the office. Jody

typo in 3. make decorative cutouts: brush bottom of cutouts with water and place on top of pie. You will have extra pie crust to use for a tart, etc. My arts and crafts club members really liked this berry combination. For 2 pies I used 4 cups frozen raspberries and 2 cans red tart cherries, a little more cherries than the recipe called for.