Cherry Raspberry Pie
|Frozen red raspberries||10 Ounce (1 Package)|
|Pitted tart red cherries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Pastry||1 (For 9-Inch Lattice-Top Pie)|
|Sugar||3⁄4 Cup (12 tbs)|
Thaw frozen raspberries and cherries.
Line 9-inch pie plate with half the pastry.
Drain raspberries; reserve syrup.
Add water to syrup to make 1 cup.
Mix sugar, cornstarch, and 1/4 teaspoon salt.
Stir in reserved syrup; a few drops food coloring, if desired; and cherries.
Cook and stir over low heat till thickened.
Stir in raspberries.
Pour mixture into pastry-lined pie plate.
Adjust lattice top; seal.
Bake at 425°, 30 minutes.