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Raspberry Cherry Pie
Ingredients:
CRUST
Pastry for two-crust pie
FILLING
2 c. fresh or frozen whole raspberries (do not thaw)
1/4 to 1/2 c. sugar
1 Tbs. flour
1 (21 oz.) can cherry pie filling
CRUST
Pastry for two-crust pie
FILLING
2 c. fresh or frozen whole raspberries (do not thaw)
1/4 to 1/2 c. sugar
1 Tbs. flour
1 (21 oz.) can cherry pie filling
Directions:
In large bowl, combine all filling ingredients; stir gently. Spoon into pastry lined pan. Top with remaining pastry; fold edge of top pastry under bottom pastry. Press together and flute edge. Cut slits in several places in top pastry.
Bake at 400 for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
Makes 8 Servings
In large bowl, combine all filling ingredients; stir gently. Spoon into pastry lined pan. Top with remaining pastry; fold edge of top pastry under bottom pastry. Press together and flute edge. Cut slits in several places in top pastry.
Bake at 400 for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
Makes 8 Servings
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