Cherry - Red Raspberry Pie

Pie Crust:

2 cups Flour

1 cup Cake Flour

1 cup Butter Flavor Crisco

1 Egg

1 T. Cider Vinegar

1/2 tsp. Salt

1/3 cup Ice Water

Filling:

1 (10-oz.) pkg. Frozen Red Raspberries (save juice)

2 cups Canned Pitted Sour Cherries (save juice)

1 cup Sugar

3 T. Cornstarch

2 T. Butter, melted

1/4 tsp. Salt

Milk (to top crust)

Sugar (to top crust)

Crust:

Mix flour & cake flour.

Cut in shortening until it resembles coarse crumbs.

Beat together remaining ingredients & stir into flour until just mixed.

Form disk, wrap in plastic & chill for an hour.

Use about 1/3 of dough & roll & line pie dish.

Preheat oven to 350°.

Filling:

Thaw raspberries & pour juice into 1 cup measuring cup.

Add cherry juice to make 1 cup.

In saucepan over medium heat, mix sugar, cornstarch, 1 tablespoon butter, salt & 1 cup of raspberry/cherry juice. stir.

Add cherries & cook over medium heat until thick & clear.

Remove from heat.

Ad 1 tablespoon butter to raspberries & mix into saucepan.

Pour into crust.

Add top crust.

Seal edges.

Moisten with milk and sprinkle with sugar.

Cut holes to vent.

Bake at 350° for 45 minutes.

*Your own pie crust recipe can be used or for convenience a store bought pre-made crust can be used.*

Cherry - Red Raspberry Pie Pictures

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