Package Frozen Red Raspberries
Pitted Fresh Tart Red Cherries
Thawed And Drained
Drain raspberries and keep syrup. Add water to syrup to make 1 cup liquid.
In saucepan, mix sugar, cornstarch and salt. Stir in syrup and cherries. Cook and stir over medium-high heat until bubbly. Cook 1 minute more. Remove from heat. Stir in raspberries. Cool 10 minutes.
Pour filling into unbaked pie crust. Use lattice top. Bake at 375 degrees for 35-40 minutes.