1 (10 oz.) pkg. raspberries
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. pitted tart cherries

Drain and reserve liquid from raspberries. Add water to make 1 cup. Combine with sugar, salt and cornstarch. Stir in cherries and cook over low heat until thick and clear. Stir in berries. Pour into unbaked pie shell, cover with top crust. Bake 30 minutes at 425 degrees or until done.