Pastry for 2 crust pie
1 No. 2 can (2 cups) raisin pie filling
½ can cherry pie filling[1]
1 teaspoon grated lemon peel
⅓ cup sugar
¼ cup water
1 teaspoon butter or margarine
1 tablespoon cornstarch
1 tablespoon cold water
1½ tablespoons lemon juice
Roll out pastry for bottom crust and fit into a 9-inch pie plate.
Combine pie fillings and lemon peel; spoon into pastry. Roll out
remaining pastry; slash and adjust over filling; trim and crimp edge.
Bake in a 400° oven for 30 to 35 minutes or until crust is golden brown.
Cool pie for 15 to 20 minutes. Combine sugar, water and butter in a
saucepan; heat until sugar is dissolved. Combine cornstarch and water;
add to hot mixture and heat until thickened. Stir in the lemon juice.
Spread over pie.
[1]Use remaining cherry pie filling as a sauce over ice cream, cake or
pudding.