Cranberry Raspberry Pie
1 (10 oz.) pkg. frozen raspberries, thawed
3 c. fresh cranberries
1 1/2 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
Pie dough for bottom crust and top
Drain raspberries and reserve syrup. Add water to syrup to make 1 cup. In pan
combine cranberries and sugar. Bring to boil and simmer 5 minutes. Whisk
together sugar, cornstarch and salt; add to hot cranberries. Cook quickly,
stirring constantly, until mixture thickens and bubbles. Remove from heat and
stir in raspberries.
Turn into pie shell. Cover with lattice top or slit top crust to vent steam.
Bake at 400 degrees for 35-40 minutes.