Raspberry Cherry Pie

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I make this every year to replace the traditional cherry pie during holidays.  Always a hit!

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10 oz frozen red raspberries
2 cups canned sour pitted cherries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
1/4 teaspoon salt
milk & sugar (to top the crust)

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Thaw raspberries (save the juice).
Add enough cherry juice to the raspberry juice to make 1 cup of liquid.
In a sauce pan, mix sugar, corn starch, butter and salt.
Stir in the cup of juices.
Add cherries and cook until thickened.
Remove from heat and very gently stir in raspberries.
Pour mixture into a pie crust.
Add top crust.
Seal edges, moisten top with milk, sprinkle with sugar. 
Cut steam vents in top crust.
Bake at 350° for about 45 minutes.

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