Cherry Raspberry Pie
1 (10 oz) package frozen red raspberries, thawed
1 (16 oz) can pitted red cherries
1 cup sugar
1/4 cup cornstarch
1/4 cup butter
1 (15 oz) package refrigerated piecrusts
1 teaspoon flour
Drain raspberries and cherries, reserve 1 cup combined juices.
Combine sugar and cornstarch in pan, stir in juices and cook over
medium heat, stirring constantly, until mixture begin to boil. Cook 1
minute stirring constantly.
Remove from heat; stir in butter. Fold in in fruit.
Unfold 1 piecrust, and press out fold lines; sprinkle with flour,
spreading over surface. Place, floured side down, in a 9-inch piepan.
Fold edges under and flute. Spoon in filling.
Roll remaining piedough to press out fold lines. Cut 5 leaves and
mark veins with knife. Cut remaining pastry into 1/2-inch strips, and
arrange in a lattice design over filling. Top with pastry leaves.
Bake at 375 for 45 minutes. Cool. Garnish with fresh raspberries if
desired.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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