Raspberry Cherry Pie
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups fresh or frozen tart red cherries
Pastry for Double-Crust Pie
Drain raspberries; reserve syrup.
Add enough water to syrup to measure 1 cup liquid.
In saucepan mix together sugar, cornstarch, and salt.
Stir in reserved raspberry liquid.
Stir frozen cherries into mixture in saucepan.
Cook and stir over medium-high heat till thickened and bubbly.
Cook and stir mixture 1 minute more.
Remove from heat; stir in drained raspberries.
Cool 15 to 20 minutes.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry; trim pastry 1/2 inch beyond edge of pie plate.
Fill with partially cooled raspberry-cherry mixture.
Cut remaining pastry into 1/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edges high.
To prevent overbrown-ing, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for 15 to 20 minutes more.
Cool on rack.