Raspberry-Cherry Pie - cooking recipe

Ingredients

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

Preparation

Drain cherries and thawed raspberries; reserve 1 1/4 cups juice.
In a saucepan, combine sugar and cornstarch; gradually stir in reserved juice.
Cook and stir until mixture starts to boil.
Cook, stirring for 2 minutes.
Stir in butter and extract. Gently fold in fruit.
Pour filling into pie crust and top with a lattice crust.
Bake at 375\u00b0 for 45 minutes or until bubbly.