You are here: Home » Recipes » Cherry-Raspberry Pie Cherry-Raspberry Pie Recipe by Welovepie Yield 8 servings PrintEmail Ingredients 1 1/2 cups frozen raspberries, thawed2 1/4 cups frozen or canned pitted pie cherries3/4 cup sugar3 tablespoons cornstarch1/2 teaspoon cinnamon1 teaspoon vanilla Instructions Drain thawed raspberries and cherries and reserve liquid. Add enough cherry juice to raspberry juice to make 1 cup (Not quite enough…add water). Blend sugar & cornstarch in saucepan; stir in cherry/raspberry juice until smooth. Add cherries and cinnamon Cook and stir over low heat until thickened. Stir in raspberries and vanilla. Line 9-inch pie plate with pastry. Add hot filling. Adjust top crust, cutting slits for steam to escape; seal. Brush crust lightly with milk and sprinkle with sugar. Cover edges of crust with foil. Bake in hot oven (425 degrees) 35-40 minutes or until golden. Remove foil for last 10 minutes of baking. Cool on rack. Great warm and served with vanilla ice cream.