Raspberry-Cherry Pie

Directions

1. 1
   Drain cherries and thawed raspberries; reserve 1 1/4 cups juice.
2. 2
   In a saucepan, combine sugar and cornstarch; gradually stir in reserved juice.
3. 3
   Cook and stir until mixture starts to boil.
4. 4
   Cook, stirring for 2 minutes.
5. 5
   Stir in butter and extract. Gently fold in fruit.
6. 6
   Pour filling into pie crust and top with a lattice crust.
7. 7
   Bake at 375° for 45 minutes or until bubbly.