Title: Raspberry Cherry Pie
Categories: Pie Dessert
Yield: 8 Servings

1	pk	Pillsbury Refrig. Pie Crust
FILLING
2	c	Fresh or Froz. (do not thaw)
		Whole raspberries
1/4		To 1/2 cup sugar
1	tb	Flour
1	cn	Cherry fruit pie filling

Prepare pie crust according to package directions for 2-crust pie using 9-inch pie pan. Heat oven 400 F. In large bowl, combine all filling ingredients; stir gently. Spoon into pie crust-lined pan. Top with remaining crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits or shapes in several places in top crust. Bake for 40 to 45 minutes or until or until crust is golden brown and filling is bubbly. (Place foil or cookie sheet on lowest oven rack during baking to guard against spills).

Nutritional Info: 1/8th of Recipe; Cal.-390, Protein-3 gr., Carbo.-62 gr., Fat-15 gr., Chol.-6 gr., Sodium-270 mg.

Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 3 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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