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Cake Cherry Pie Tray Pastries

Cherry Berry Pie

Ingredients & Directions


1 pk (10-oz) frozen raspberries
1 cn (16-oz) red cherries
1 c Sugar
1/4 c Cornstarch
1/4 c Butter or margarine
1/4 ts Vanilla
2 Pie crusts
1 ts Flour
1 c Liquid from drained fruits

Drain fruit reserving 1 cup liquid. Combine sugar and cornstarch in pan.
Stir in juices and heat, stirring constantly, to boiling. Cook 1 minute,
stirring constantly. Remove from heat. Stir in butter and vanilla. Fold in
fruit. Cool slightly. Grease 1 pie crust and sprinkle with flour. Put in
pie pan flour- side down. Spoon in filling. Add top crust. Bake at 375
degrees for 45 minutes.

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

Yields
6 Servings

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