Raspberry Cherry Pie Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Preparation

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.