RASPBERRY CHERRY PIE

Pastry for 9-inch two-crust pie
FOR THE FILLING:
2 cups fresh or frozen raspberries
1 (21 ounce) can cherry fruit pie filling
1/4 cup sugar (1/4 to 1/2 cup)
1 tablespoon flour

Heat oven to 400 degrees F.

Prepare desired pastry for two-crust pie using a 9-inch pie pan.

In large bowl, combine all filling ingredients; mix lightly. Spoon into pastry-lined pan. Top with remaining pastry; fold edge of top pastry under bottom pastry. Flute edge; cut slits in several places.

Bake at 400 F for 40 to 45 minutes or until crust is golden brown and filling is bubbly. (Place pan on foil or cookie sheet during baking to guard against spillage.)

Servings: 8
Source: Pillsbury Harvest Time Pies, Classics 45