Cherry Raspberry Pie
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 pastry for double-crust pie
-
Filling
- 2 cups whole raspberries, fresh or frozen (do not thaw)
- 1⁄4 - 1⁄2 cup sugar
- 1 tablespoon flour
- 1 (21 ounce) can cherry pie filling
directions
- Prepare pie crust for two crust pie for 9" pie pan.
- Heat oven to 400 degrees.
- In large bowl, combine all filling ingredients and stir gently to mix.
- Spoon into crust lined pan.
- Top with second crust, seal edges and flute.
- Cut slits in several places in top crust.
- Place on cookie sheet in oven on lowest rack position (to catch any spills).
- Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.