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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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CHERRY RASPBERRY PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Calderon Estate in Mesquite, Texas in 1998. Ingredients:
pastry for one 9 lattice top pie |
10 ounce package frozen or fresh red raspberries |
3/4 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups pitted tart red cherries |
Directions:
1. Thaw drain and reserve syrup from frozen raspberries then add water to make 1 cup.
2. In saucepan mix sugar, cornstarch and salt then stir in reserved syrup and cherries.
3. Cook and stir over low heat until mixture comes to a boil and boils one minute.
4. Remove from heat and stir in raspberries.
5. Fit half of pastry into 9 pie pan then fill with slightly cooled cherry mixture.
6. Arrange lattice top then seal and flute edges high.
7. Cover edge of pie with foil and bake at 375 for 40 minutes.
8. Remove foil half way through cooking.
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