1 (10 oz.) pkg. frozen raspberries, thawed
3 c. fresh cranberries
1 1/2 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
Pie dough for bottom crust and top

Drain raspberries and reserve syrup. Add water to syrup to make 1 cup. In pan combine cranberries and sugar. Bring to boil and simmer 5 minutes. Whisk together sugar, cornstarch and salt; add to hot cranberries. Cook quickly, stirring constantly, until mixture thickens and bubbles. Remove from heat and stir in raspberries.

Turn into pie shell. Cover with lattice top or slit top crust to vent steam. Bake at 400 degrees for 35-40 minutes.