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      RECIPE TITLE "Cherry-Berry Lattice Pie Recipe"
    Source: Cooking at a Glance - Pies & Pastries,
    Courtesy of: Cooking.com

    yields Makes 8 servings time--- difficultyeasy

    Tart with cherries and sweet with raspberries, this pie is a crowd-pleaser. Choose the low end of the sugar range if you like a tart pie, the higher amount if you prefer a sweet one.

      RECIPE INGREDIENTS

    1-1 1/4 cups sugar
    1/3 cup all-purpose flour
    3 cups fresh or frozen red raspberries
    2 cups fresh or frozen unsweetened pitted tart red cherries
    1/4 teaspoon almond extract
    Pastry for Double-Crust Pie

    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold
    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold Use this next time you need to mix up a magical pie for your family. Your pie will bake evenly thanks to the unglazed bottom of the pie plate, and it won't overflow because the Pie Bird will allow excess moisture to escape. Gold-9" Dia. w/bird
      RECIPE METHOD

    In a large mixing bowl combine sugar and flour. Add raspberries, cherries, and almond extract. Toss gently till fruit is coated. (If using frozen fruit, let stand for 15 to 30 minutes, or till fruit is partially thawed but still icy.)

    Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of the pastry. Stir filling; transfer to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Cut top crust as directed for a woven lattice. Trim, seal, and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees oven 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil and bake 20 to 25 minutes more for fresh fruit (20 to 30 minutes for frozen), or till top is golden. Cool on a rack.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 8 servings
    Facts per Serving
    Calories: 305 Fat: 9g Carbohydrates: 54g
    Cholesterol: 0mg Sodium: 75mg Protein: 3g
    Fiber: 4g % Cal. from Fat: 27% % Cal. from Carbs: 71%

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