Kathie's StoryI 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?
2 1/2 c
all purpose flour
prepared cherry pie filling
refrigerated pie crust for double crust pie
1Preheat oven to 400 degrees. Prepare pie crust by rolling out top and bottom crusts to fit a 9 inch pie pan.
2Stir together sugar and flour.
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.)