Raspberry Cherry Pie
Contributed by Diane S.

* Exported from MasterCook *

                           Raspberry Cherry Pie

Recipe By     :Pillsbury Harvest Time Pies, Classics 45
Serving Size  : 0     Preparation Time :0:00
Categories    : Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 9-inch two-crust pie
                        --Filling--
  2               cups  fresh or frozen raspberries
     1/4           cup  sugar (1/4 to 1/2 cup)
  1         tablespoon  flour
  21            ounces  can cherry fruit pie filling

Heat oven to 400F.  Prepare desired pastry for two-crust pie using a 9-inch
pie pan.  In large bowl, combine all filling ingredients; mix lightly.  Spoon
into pastry-lined pan.  Top with remaining pastry; fold edge of top pastry
under bottom pastry.  Flute edge; cut slits in several places.  Bake at 400 F
for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
(Place pan on foil or cookie sheet during baking to guard against spillage.)
8 servings.

Nutrition Information per serving:  Serving Size:  1/8 of recipe, Calories
470, Protein 4 g, Carb 76 g,  Fat 17 g, Sodium 270 mg, Potassium 155 mg

M/C Formatted by Diane [spangen@home.com]


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 28 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : Adding another fruit to a can of prepared fruit pie filling makes a
filling that is doubly delicious.
Nutr. Assoc. : 0 0 0 0 0 0