Cherry Raspberry Pie

Marie's Note:

Great blend of cherry and raspberry flavors - and SOOO simple using canned cherry pie filling! Use prepared refrigerated crusts to make it even easier.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 pastry for double-crust pie

Filling

• 2 cups whole raspberries , fresh or frozen (do not thaw)
• ¼-½ cup sugar
• 1 tablespoon flour
• 1 (21 ounce) can cherry pie filling

Directions:

1. Prepare pie crust for two crust pie for 9" pie pan.
2. Heat oven to 400 degrees.
3. In large bowl, combine all filling ingredients and stir gently to mix.
4. Spoon into crust lined pan.
5. Top with second crust, seal edges and flute.
6. Cut slits in several places in top crust.
7. Place on cookie sheet in oven on lowest rack position (to catch any spills).
8. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly.