Cherry Raspberry Pie

This is a simple and easy twist on a cherry pie--add raspberries to cherry pie filling.
Raspberry Cherry Pie
Pastry for 9-inch two-crust pie
2 cups fresh or frozen raspberries
¼-½ cups sugar
1 Tb. flour
21 oz. can cherry fruit pie filling
 
Heat oven to 400°. Prepare desired pastry for two-crust pie using 9-in. pie pan. In large bowl, combine all filling ingredients; mix lightly. Spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry under bottom pastry. Flute edge; cut slits in several places. Bake at 400° for 40 to 45 minutes or until crust is golden brown and filling is bubbly. Place pan on foil or cookie sheet during baking to guard against spills. From Carlene O.

Tiffany's Note: I had some frozen mixed berries (raspberries, blackberries, blueberries) so I added those instead of the raspberries.  I love raspberries so I prefer just raspberries--but the mixed berries were great as well.  Let it cool at least a couple of hours before cutting or the filling will be too runny. 

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