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Ingredients

  • 1 (10-ounce) package frozen raspberries, thawed
  • 1 (20-ounce) can pitted cherries
  • 1/2 cup St. James Winery Blackberry Wine
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • few drops red food coloring
  • pastry for a 2 crust, 9 inch pie

Instructions

  1. Preheat oven to 425°F.
  2. Drain raspberries and cherries, reserve 1/2 cup of syrup.
  3. Combine syrup with wine.
  4. In a saucepan add sugar, cornstarch, salt, syrup mixture and food coloring.
  5. Cook over low until blended.
  6. Add cherries and continue cooking until thickened.
  7. Stir in raspberries.
  8. Pour filling into crust.
  9. Adjust top crust cutting slits.
  10. Bake for 30 minutes.