Raspberry-Cherry Pie

1. 1

   Drain cherries and thawed raspberries; reserve 1 1/4 cups juice.

2. 2

   In a saucepan, combine sugar and cornstarch; gradually stir in reserved juice.

3. 3

   Cook and stir until mixture starts to boil.

4. 4

   Cook, stirring for 2 minutes.

5. 5

   Stir in butter and extract. Gently fold in fruit.

6. 6

   Pour filling into pie crust and top with a lattice crust.

7. 7

   Bake at 375u00b0 for 45 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

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