Cherry Berry Pie

Ingredients

• 1 16 oz can pitted red cherries
• 1 10 oz pkg frozen red raspberries
• 34 c sugar
• 3 Tbsp cornstarch
• 3 Tbsp butter
• 14 tsp almond extract
• 14 tsp red food coloring
• pastry for 9-inch double crust pie

Directions

1. Drain cherries and raspberries reserve 1 14 cups juice and set fruit aside
2. In a saucepan combine sugar and cornstarch gradually stir in juice
3. Cook and stir over medium heat until the mixture begins to boil
4. Cook and stir 2 minutes longer
5. Remove from the heat stir in butter extract and food coloring
6. Gently fold in the fruit
7. Cool slightly
8. Pour into pie crust and top with a lattice crust
9. Bake at 375 for 45 minutes or until bubbly Cool and serve plain or with ice cream