Filling:
\n1 10-oz. Package of frozen red raspberries
\n2 cups of canned sour pitted cherries (drained)
\n1 cup sugar
\n3 tablespoons cornstarch
\n2 tablespoons butter
\n\u00bc teaspoon salt
\nmilk and sugar (to top the crust)<\/p>\n
Directions:
\n1. Thaw frozen raspberries (save the juice) and add enough of the juice from the cherries to make 1 cup liquid.
\n2. In a sauce pan mix sugar, corn starch 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 and very gently fold in raspberries.
\n3. Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut seam vents. Bake 350 for about 45 minutes. This pie is extra pretty with a lattice top.<\/p>\n
Perfect Pie Crust<\/p>\n
Ingredients:
\n2 cups flour
\n1 cup cake flour
\n2 tablespoons super rich butter powder
\n1 cup Crisco\u00e2 shortening
\n1 whole egg
\n1 tablespoon cider vinegar
\n\u00bd teaspoon salt
\n1\/3 cup ice water<\/p>\n
Directions:
\n1. Mix the flours and butter powder and cut in the shortening until it resembles coarse crumbs.
\n2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
\n3. Form into a disk , wrap in plastic wrap and chill.
\n4. Roll out about 1\/3 of the dough between 2 sheets of wax paper and line pie dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Filling: 1 10-oz. Package of frozen red raspberries 2 cups of canned sour pitted cherries (drained) 1 cup sugar 3 tablespoons cornstarch 2 tablespoons butter \u00bc teaspoon salt milk and sugar (to top the crust) Directions: 1. Thaw frozen raspberries (save the juice) and add enough of the juice from the cherries to make 1 … <\/p>\n