Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.93 Kcal (414 kJ) | ||
| Calories from fat | 38.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 1.36mg | 0% | |
| Potassium | 9.11mg | 0% | |
| Total Carbs | 15.22g | 5% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 365.88 Kcal (1532 kJ) | ||
| Calories from fat | 143.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 7% | |
|---|---|---|---|
| Cholesterol | 42.34mg | 4% | |
| Sodium | 5.05mg | 0% | |
| Potassium | 33.68mg | 0% | |
| Total Carbs | 56.3g | 5% | |
| Sugars | 44.7g | 48% | |
| Dietary Fiber | 0.77g | 1% | |
| Protein | 0.46g | 0% | |
| Vitamin C | 2.5mg | 1% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 0.3mg | 0% | |
| Calcium | 8.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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