Serves: 7
Total Calories: 635
Preheat oven to 425°. Line a pie plate with one of the pie crusts. Drain raspberries, reserving syrup. Add water to syrup to make 1 cup. In a saucepan, combine the cup of liquid with the cornstarch, salt, and sugar. When cornstarch is dissolved, add the cherries. Cook over low heat, stirring, until mixture is thick and clear. Stir in raspberries and cinnamon. Pour filling into pastry shell. Top with second crust, crimping the edge and venting the top. Bake for 30 minutes or until the filling is hot and the crust is golden. Cool and serve with a scoop of ice cream.
This Traverse City Cherry Berry Pie recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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