Remember last week how I said I love use what is in season. Here is another raspberry recipe but with cherries as well. Both of these fruits are in abundance right now, so why not combine the two. They compliment each other.

Raspberry Cherry Pie 

1 box Pillsbury Pie Crust (Yep, I don’t make my own). This is too easy and really good.

1 pine fresh raspberries

1 pint Cherries (pitted)

1 1/2 C sugar

1/2 C flour

1/2 tsp vanilla

1/4 tsp cinnamon

Butter

Preheat oven to 400 degrees

Roll out1  pie shell into a glass pie pan. Combine raspberries, cherries, vanilla, flour, sugar and cinnamon in a glass bowl. Stir gently and pour into the pie crust. Top with approx. 1 TB butter. Layer 2nd pie shell over the top of fruit and press side your sides.  Either cut off excess or roll excess over. Brush with water, milk or butter (depending on you like your crust to look) and sprinkle with sugar. Bake for 1 hour. Cool Completely before cutting.