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Dotty's Cherry Berry Pie |
2 cans (lite) cherry pie filling
1 1/2 c frozen or fresh cranberries
2 c frozen or fresh raspberries
3 T Equal or 1 1/4 c sugar
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5 T cornstarch
1/8 t salt
piecrust for 2 (9 3/4") pie shells and top |
Combine sugar, cornstarch & salt in a heavy pan. Add just enough water to dissolve cornstarch. Add cranberries. Cook until thickened. Add raspberries and cherry pie filling. Stir gently. Fill 2 pie shells and top with crust. Crimp crust edges and decorate center with slits in crust. Bake 35 min at 425oF.
Substitution suggestions: Try other fruit combinations and adding extracts or spices.
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Click the pictures below for more information.
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