Raspberry-Cherry Pie
Raspberry-Cherry Pie is an moderately easy dinner. Made with 1 (16 oz.) can pitted sour cherries, 10 oz. pkg. frozen raspberries, 3/4 c. sugar, 3 tbsp. cornstarch and 3 tbsp. butter, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Drain cherries and thawed raspberries; reserve 1 1/4 cups juice.
In a saucepan, combine sugar and cornstarch; gradually stir in reserved juice.
Cook and stir until mixture starts to boil.
Cook, stirring for 2 minutes.
Stir in butter and extract. Gently fold in fruit.
Pour filling into pie crust and top with a lattice crust.
Bake at 375Β° for 45 minutes or until bubbly.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment