Drain raspberries and cherries, reserve 1/2 cup of syrup.
Combine syrup with wine.
In a saucepan add sugar, cornstarch, salt, syrup mixture and food coloring.
Cook over low until blended.
Add cherries and continue cooking until thickened.
Stir in raspberries.
Pour filling into crust.
Adjust top crust cutting slits.
Bake for 30 minutes.
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