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    Raspberry-Cherry Pie


    Source of Recipe


    Pillsbury Christmas Baking, Nov. 2000

    List of Ingredients





    CRUST:
    1 15 ounce package pillsbury refrigerated pie crusts -- softened as
    directed on package

    FILLING:
    2 cups fresh or frozen whole raspberries -- (do not thaw)
    1/3 cup sugar
    1 tablespoon pillsbury best all purpose flour
    or unbleached flour
    1 21 ounce can cherry pie filling

    Recipe



    Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan. Heat oven to 425ºF. In large bowl, combine all filling ingredients; stir gently to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut shapes or slits in several places in top crust. Place foil or cookie sheet on oven rack in lowest position below pie during baking to catch any spills. Bake pie at 425ºF. for 15 minutes. Remove pie from oven.

    Cover edges of crust with strips of foil to prevent excessive browning. Return to oven; bake an additional 25 to 35 minutes or until crust is golden brown and filling is bubbly. Cool at least 1 hour before serving. 8 servings Kitchen Tip: To ensure your baked fruit pie is not runny and does not taste floury, make sure the filling is thoroughly cooked before removing the pie from the oven. The filling should be bubbly and slightly thickened.

 

 

 

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