| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Pie | 6 | Servings | |
INGREDIENTS
| 1 | pk | (10-oz) frozen raspberries |
| 1 | cn | (16-oz) red cherries |
| 1 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1/4 | c | Butter or margarine |
| 1/4 | ts | Vanilla |
| 2 | Pie crusts | |
| 1 | ts | Flour |
| 1 | c | Liquid from drained fruits |
INSTRUCTIONS
Drain fruit reserving 1 cup liquid. Combine sugar and cornstarch in pan. Stir in juices and heat, stirring constantly, to boiling. Cook 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Fold in fruit. Cool slightly. Grease 1 pie crust and sprinkle with flour. Put in pie pan flour- side down. Spoon in filling. Add top crust. Bake at 375 degrees for 45 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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