GREAT recipe! The only modifications I suggest are to double the amount of cherries, if you like a mounded pie, and to play around with the types of cherries. Having made this pie many times, I've found that guests like it best when the tartness of the raspberries is balanced with sweet cherries. Another benefit of sweet cherries is that they are often larger and firmer than their sour cousins. I think that the sweet cherries have a great look and texture for pies. When I can't use fresh cherries, I use frozen, but I don't like canned, jarred, or reconstituted dried cherries for pies. If I can't get fresh or frozen cherries, I'd rather make a different kind of pie... A lot of dried, frozen, canned, and jarred cherries don't mention the type of cherry they use, which is unfortunate because all cherries are not alike. If you can, try to hunt down Rainier sweet cherries, and if you really want to use sour cherries, look for Montmorency. The pie crust is fabulous, easy, and totally worth making. If you have your own favorite crust recipe, use it, but don't use a store-bought crust. This pie deserves better! Enjoy!
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GREAT recipe! The only modifications I suggest are to double the amount of cherries, if you...