Recipe: Cherry Berry Pie (using frozen red raspberries and canned red cherries)

CHERRY BERRY PIE

1 (10 oz.) package frozen red raspberries, thawed
1 (16 oz.) can pitted red cherries, undrained
1 cup sugar
1/4 cup cornstarch
1/4 butter or margarine
1/4 teaspoon almond extract
1/4 teaspoon red liquid food coloring
1 (15 oz.) package refrigerated piecrusts
1 teaspoon all-purpose flour
OPTIONAL GARNISHES:
fresh raspberries, powdered sugar

Drain raspberries and cherries, reserving 1 cup combined juices; set fruit aside.

Combine sugar and cornstarch in a medium saucepan; gradually stir in juices. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 1 minutes, stirring constantly. Remove from heat; stir in butter, almond extract, and food coloring. Gently fold in reserved fruit; cool slightly.

Unfold 1 piecrust, and press out fold lines; sprinkle with four, spreading over surface. Place, floured side down, in a 9-inch pie plate; fold edges under, and flute. Spoon in filling.

Roll remaining piecrust to press out fold lines. Cut 5 leaves with a 3 1/4-inch leaf-shaped cutter, and mark veins using a pastry wheel or knife; set aside. Cut remaining pastry into 1/2-inch strips, and arrange in a lattice design over filling. Top with pastry leaves.

Bake at 370 degrees F for 45 minutes. Cool on a wire rack. Garnish if desired.

From: Mary Ealey, Smithfield, VA
Makes 1 (9-inch) pie
Source: Southern Living magazine, December 1992