| 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.
A Message from our Provider:
“When God ordains, He sustains.”