"Cherries and raspberries are plentiful here in Upper Peninsula. This recipe has been in my family many years. I won first place with it in a contest...."
INGREDIENTS
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1 can (16 ounces) pitted tart red cherries
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1 package (10 ounces) frozen red raspberries, thawed
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3/4 cup sugar
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3 tablespoons cornstarch
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3 tablespoons butter
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1/4 teaspoon almond extract
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1/4 teaspoon red food coloring
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Pastry for double-crust pie (9 inches)