INGREDIENTS
- Pastry for one 9″ lattice top pie
- 1.10oz package frozen or fresh red raspberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups pitted, tart, red cherries
DIRECTIONS
Thaw, drain, and reserve syrup form frozen raspberries. Add water to make 1 cup. In saucepan, mix sugar, cornstarch and salt. Stir in reserved syrup and cherries. Cook and stir over low heat until mixture comes to a boil and boils one minute. Remove from heat; stir in raspberries.
Fit half of pastry into 9″ pie pan. Fill with slightly cooled cherry mixture. Arrange lattice top. Seal and flute edges high. Cover edge of pie with foil. Bake in 375F oven for 35 to 40 minutes. Remove foil after about 20 minutes.