Christmas Recipes

Raspberry Cherry Pie


Pastry for two-crust pie

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


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

Added On: 2007-05-03
Submitted By: Staff
Filed under the following categories:
¬ Pie ¬ Cherry ¬ Raspberry ¬ Dessert

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