I've been thinking pie since last night and wondering what I could make from what I have in the house. Half a bag of frozen raspberries and a jar of cherries will work for this pie.
Ingredients for filling
package of frozen raspberries, thawed
2 cups pitted canned pie cherries in juice
1 1/4 c sugar
1/4 tsp salt
3 tbsp cornstarch (or arrowroot)
2 tbsp unsalted butter
I'm using my mix in the dish pie crust for this one.
Drain the thawed raspberries, reserve the liquid in a measuring cup. Drain the cherries and add enough of the cherry juice to the raspberry juice to make 1/2 cup. In a sauce pan mix the sugar, cornstarch, salt, cherries and the cup of juice. Over a medium heat bring to a simmer and cook for approx 5 minutes. The mixture should be somewhat thick and clear. Remove from heat and stir in the butter until it is melted and incorporated. Then gently fold in the raspberries. Put the filling into the pie crust. Cook at 350° and bake for another approx 50 minutes.