Cherry Berry Pie - cooking recipe

Ingredients

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

Preparation

Drain cherries and raspberries; reserve 1 1/4 cups juice and set fruit aside.
In a saucepan, combine sugar and cornstarch; gradually stir in juice.
Cook and stir over medium heat until the mixture begins to boil.
Cook and stir 2 minutes longer.
Remove from the heat; stir in butter, extract and food coloring.
Gently fold in the fruit.
Cool slightly.
Pour into pie crust and top with a lattice crust.
Bake at 375\u00b0 for 45 minutes or until bubbly. Cool and serve plain or with ice cream.