Cherry Raspberry Pie

Ingredients

• 1 (10 ounce) package frozen red raspberries; thawed
• 1 (16 ounce) can pitted red cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 cup butter
• 1 (15 ounce) package refrigerated piecrusts
• 1 teaspoon flour

Method

Drain raspberries and cherries, reserve 1 cup combined juices. Combine sugar and cornstarch in pan, stir in juices and cook over medium heat, stirring constantly, until mixture begins to boil. Cook one minute stirring constantly. Remove from heat; stir in butter. Fold in fruit. Unfold 1 piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place, floured side down, in a 9 inch pie pan. Fold edges under and flute. Spoon in filling. Roll remaining pie dough to press out fold lines. Cut 5 leaves and make veins with knife. Cut remaining pastry into 1/2 inch strips and arrange in a lattice design over filling. Top with pastry leaves. Bake at 375°F for 45 minutes. Cool. Garnish with fresh raspberries if desired.

Submitted by: Gene Rollins