Cherry-Raspberry Pie

A summery pie recipe found in “Better Homesand Gardens’ Gifts From Your Kitchen” published in 1976
Cherry-raspberry pie

Pies are perfect for bringing to family picnics or other gatherings. Everybody loves them and they are not that hard to make. A mug of custard would not be a miss along with this pie as so many others.

1 10-oz package frozen red raspberries
(or 10-oz fresh raspberries if available)
1/2 cup of rapberry syrup (if using fresh ones)
2 cups pitted fresh or frozen tart red cherries
Pastry for 9-inch lattice-top pie
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring (optional)


Thaw frozen raspberries and cherries. Line 9- inch pie plate with half the pastry. Drain raspberries if using frozen; reserve syrup. Add water to syrup to make 1 cup. Mix sugar, cornstarch, and 1/4 teaspoon salt. Stir in reserved syrup; a few drops food coloring, if desired; and cherries. Cook and stir over low heat till thickened. Stir in raspberries. Pour mixture into pastry-lined pie plate.

Adjust lattice top; seal. Crimp edge. Bake at 425°, 30 minutes.