Some years the raspberries are very tart and you would expect that there is some lemon in the family tree. Some years the berries are very sweet. You will need to adjust the sugar accordingly.

This pie is excellent, especially when served hot and with a big scoop of cold vanilla ice cream on top!

• 1 2-crust pastry 9-inch pie shell
• 2 cups wild Alaska raspberries (Well, Okay! You can use berries from the supermarket if you wish.)
• 1 21-ounce can prepared cherry pie filling

• 1/3 to 1/2 cup granulated sugar (to individual taste and sweetness of the raspberies - see note above)
• 1 tablespoon all-purpose flour

1. Wash, inspect and cull raspberries. Allow to drain dry in colander.
2. Prepare pastry. Line pie plate and use fork to dock crust prickng bottom at 1-inch intervals.
3. Place cherry pie filling in large bowl. With folding motion, incorporate sugar and flour into mixture.
4. When ingredients are well mixed, gently fold in raspberies being careful not to break the berries. Pour into prepared pastry shell.
5. Place top crust; flute and seal edges of crusts together. Make 3 or 4 inch-long slits for steam vents in the top crust.
6. This pie boils over easily. Place on an old or foil-lined cookie sheet to catch overflow (The drips bake hard as a rock and I tell you that from experience!). Bake in preheated 400°F. oven for 45 to 50 minutes or until crust is a nice golden brown.