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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest. Ingredients:
1 can (16 ounces) pitted tart red cherries |
1 package (10 ounces) frozen red raspberries, thawed |
3/4 cup sugar |
3 tablespoons cornstarch |
3 tablespoons butter |
1/4 teaspoon almond extract |
1/4 teaspoon red food coloring |
pastry for double-crust pie (9 inches) |
Directions:
1. Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly. Yield: 8 servings.
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