Cherry Berry Pie

• 1 (16 oz.) can pitted red cherries
• 1 (10 oz.) pkg. frozen red raspberries
• 3/4 c. sugar
• 3 Tbsp. cornstarch
• 3 Tbsp. butter
• 1/4 tsp. almond extract
• 1/4 tsp. red food coloring
• pastry for 9-inch double crust pie

1. Drain cherries and raspberries; reserve 1 1/4 cups juice and set fruit aside.
2. In a saucepan, combine sugar and cornstarch; gradually stir in juice.
3. Cook and stir over medium heat until the mixture begins to boil.
4. Cook and stir 2 minutes longer.
5. Remove from the heat; stir in butter, extract and food coloring.
6. Gently fold in the fruit.
7. Cool slightly.
8. Pour into pie crust and top with a lattice crust.
9. Bake at 375u0b0 for 45 minutes or until bubbly. Cool and serve plain or with ice cream.

red cherries, frozen red raspberries, sugar, cornstarch, butter, almond extract, red food coloring, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=734214 (may not work)