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- chickenandeggcookbook.com
1 10-Oz Package Frozen Red 1/4 Teaspoon Salt -Raspberries, Thawed 2 Cups Pitted Fresh Tart Red 3/4 Cup Sugar -Cherries, Thawed And Drained 3 Tablespoons Cornstarch
Drain raspberries and keep syrup. Add water to syrup to make 1 cup liquid. In saucepan, mix sugar, cornstarch and salt. Stir in syrup and cherries. Cook and stir over medium-high heat until bubbly. Cook 1 minute more. Remove from heat. Stir in raspberries. Cool 10 minutes. Pour filling into unbaked pie crust. Use lattice top. Bake at 375 degrees for 35-40 minutes.
Recipe - Calla Ferre
"Cherries and raspberries make for a tasty combination in this pie." - Calla Ferre
