CHERRY BERRY PIE

By pbaumgartner

(Peg's recipe)

Ingredients

• Pie Crust:
• 1 10 oz. pkg. frozen red raspberries, thawed
• 1 can tart red cherries
• 3/4 c. sugar
• 3 tbs. cornstarch
• 1/4 tsp. salt
• Few drops red food coloring
• Pastry for 2-crust 9-inch pie (see below)
• 2 c. flour
• 1 c. shortening
• 1 tsp. salt
• 5 Tbs. water

Preparation

Step 1

Drain thawed raspberries and cherries (reserve syrup); add enough cherry syrup and raspberry syrup to make 1 cup. Blend sugar, cornstarch and salt in saucepan; stir in syrup and food coloring until smooth. Add cherries. Cook and stir over low heat till thickened. Stir in raspberries. Line 9-inch pie plate with pastry. Add hot filling. Adjust top crust, cutting slits for steam to escape. Bake in 425º oven 30-35 minutes.

Pie Crust:

Stir together flour and salt; cut in shortening. Add water and toss. Form into ball and roll as desired.

Makes 2, 8-9" crusts.