Mount Vernon Cherry Raspberry Nantucket Pie


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In honor of George Washington and President’s Day, I have made a variation on this classic colonial dessert! I cannot tell a lie: you will absolutely LOVE this pie!!🍒~Amy

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
2 eggs
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

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