1 c. plus 3 tbsp. sugar
1 tbsp. flour
1/8 tsp. salt
1/2 c. ground, unsweetened sour cherries, drained
1/2 tsp. red food coloring
3 tbsp. quick cooking tapioca
Pastry, recipe follows
3 c. firm red raspberries

Blend sugar, flour and salt in a bowl. Add cherries, food coloring and tapioca. Stir and set aside. Preheat oven to 400 degrees.

From pastry, make 2 large balls for bottom and top crusts, and 1 small one for decorating. Roll out bottom crust; place in 9 inch pie pan. Place raspberries in crust; pour filling over berries. Dampen lower crust edge. Place top crust over all. Seal edge and flute.

Cut rose design with sharp pointed knife. Roll out the small balls of pastry. Cut out leaves and rosettes. Dampen and place on top. Bake at 400 degrees for 20 minutes, then at 350 degrees for 25 minutes. Cool. Serve plain or with ice cream. Makes 5 to 6 servings.

PASTRY:

2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Sift flour and salt into a bowl. Cut in shortening with pastry blender. Add water and toss lightly.