1 can (16 oz.) pitted red cherries
1 pkg. (10 oz.) frozen red raspberries
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. butter
1/4 tsp. almond extract
1/4 tsp. red food coloring
Pastry for double-crust pie (9 inches)

Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375 degrees for 45 minutes or until bubbly. Cool. Yield: 8 servings.

Cherries and raspberries are plentiful here in the upper Peninsula. this recipe has been in my family many years, I won first place with it in a contest.