Lunch: Raspberry-Cherry Pie
Adding raspberries to a traditional cherry pie creates a new flavor for fruit pie lovers.
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 cups fresh or frozen whole raspberries (do not thaw)
1/4 to 1/2 cup sugar
1 tablespoon all-purpose flour
1 can (21 oz) cherry pie filling
Instructions
Heat oven to 400 °F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, gently mix remaining ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute.
Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
