Cherry Berry Pie

Directions

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