RASPBERRY PIE WITH CANNED FILLING RECIPES

Steps:

• In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
• Mix constantly until Clear Jel and sugar dissolve.
• Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color. 
• Add lemon juice and cook for 1 more minute, while mixing constantly. 
• Remove the filling from heat and mix in raspberries. Don't over-mix!
• Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
• When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing. 

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-in.- wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubble, 15-20 minutes. Cool on a wire rack.