Cranberry Raspberry Pie

Here is a simple pie recipe with a big flavor payoff. Use only homemade pie crust, since refrigerated commercial crusts can't hold the juices of this pie.

• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 3 cups fresh cranberries
• 2 cups frozen raspberries (not in syrup)
• Pastry for a two-crust 9" inch pie

Preheat oven to 425 degrees. Combine sugar and cornstarch in a mixing bowl. Add cranberries and raspberries, tossing until coated with the sugar/cornstarch mixture. Pour into bottom pie shell. Cover with the top crust. Seal and crimp the edges and cut four or five slits in the top crust with a small paring knife.

Set the pie on a baking sheet to catch drippings. Cover the pie's edges with strips of foil to prevent burning and bake until juices bubble through the slits in the top crust for about five minutes. Total baking time about an hour and 10 minutes. Cool completely before serving.