Raspberry Cherry Pie- EASY-
|2 1/2 c||fresh raspberries|
|1 Tbsp||all purpose flour|
|1 can(s)||prepared cherry pie filling|
|refrigerated pie crust for double crust pie|
I love this easy pie. It was a recipe that was in an old church cookbook attributed to Nellie DeCoudres, a friend of my Grandma. It has become a long time family favorite.
What could be better than a summer fruit pie, fresh from the oven with ice cream?
Mix together raspberries, sugar and flour mixture, and cherry pie filling. Put in crust and top with top crust. Pinch and flute edges of crust. Cut slits in top crust to allow steam to escape.
Bake for 40-45 minutes. Serve warm with ice cream or cold.
(NOTE: You can protect pie crust edges from burning by putting aluminum foil strips over the fluted edges of the crust.)