Shelly's Recipe

CHERRY RED-RASPBERRY PIE

Category: Pies - Fruit

1 (10 oz) pkg frozen red raspberries
2 cups canned sour pitted cherries, drained
1 cup sugar
3 tbsp cornstarch
2 tbsp butter, melted
1/4 tsp salt
Milk and sugar (to top the crust)

Thaw frozen raspberries (save the juice) and add enough of the juice from the cherries to make 1 cup liquid.

In a saucepan, mix sugar, cornstarch, butter and salt. Stir in one cup of juice. Add cherries and cook over medium heat until thick and clear. Cook one more minute.

Remove from heat. Add melted butter to the raspberries and very gently fold raspberries into saucepan. Pour into pastry-lined pie dish. Roll out and add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents. Bake 350 for about 45 minutes. This pie is extra pretty with a lattice top.

Perfect Pie Crust
2 cups flour
1 cup cake flour
1 cup butter flavored Crisco shortening
1 whole egg
1 tbsp cider vinegar
1/2 tsp salt
1/3 cup ice water

Mix the flours and cut in the shortening until it resembles coarse crumbs. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated. Form into a disk, wrap in plastic wrap and chill. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.