1 pk Refrigerated pie crusts;15oz 1 tb Flour
2 c Raspberries; fresh or frozen 21 oz Cherry pie filling
1/3 c Sugar Sugar
Prepare pie crust according to package directions for a 2-crust pie
using a 9-inch pie pan. Heat oven to 400F.
In a large bowl, combine raspberries, sugar, flour and pie filling;
mix lightly. Spoon into pie crust-lined pan. With a 2-inch
heart-shaped cookie cutter, cut out heart shapes from second crust.
Place crust over filling and flute edges. Brush undersides of heart
cutouts with water and place on top crust. Gently brush with water,
sprinkle with sugar.
Bake 40-45 minutes or until crust is golden brown and filling is
bubbly. Cover edge of crust with strips of foil after 15-20 minutes
of baking to prevent excessive browning.
from: The Daily Herald, 2/7/95 posted by Jeanne Geake