Cherry Berry Pie Recipe

Cherry Berry Pie

Prepare pastry for a 2-crust pie; using half, line a 9-inch pie plate

Ingredients

   1 10 oz package of frozen raspberries, thawed

   1 cup sugar

   3 Tbl. cornstarch

   ¼ tsp. salt

   2 cups pitted red tart cherries (canned), drained

Directions

Preheat oven to 425 F.

Drain raspberries, reserving syrup. Add water to syrup to make 1 cup. Combine sugar, cornstarch, & salt to syrup & cook over low heat until thick and clear.

Stir in cherries and raspberries. Pour the mixture into the pie shell.* Top the pie with a lattice crust & sprinkle with a touch of sugar. Bake in a 425 F oven for thirty minutes. I cover the pie edges with foil for the first 20 minutes – so they won’t get too dark.

Tips

*If the frozen raspberries are not in syrup, be sure to add 1-1 ½ tablespoons of tapioca, it will need this to make sure it thickens properly

*If the pie shell is not deep, hold back some of juice or it will bubble through the lattice top.