Mount Vernon Cherry Raspberry Nantucket Pie
10-15 minutes prep time:
1 cup tart cherries, drained or frozen
1 cup raspberries, fresh or frozen
1/2 cup sugar
3/4 cup butter, melted and slightly cooled
3/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar
Heat oven to 350 degrees
Generously butter 9 inch pie tin. Evenly spread cherries and raspberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.
In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.
Serve with vanilla ice cream or whipped cream
Classic recipe variation by Amy Richardson