Directions

1. Preheat oven to 375°F. In a large saucepan combine cherries, sugar, flour and 3 tablespoons water. Cook and stir over medium-low heat until cherries break down slightly and juices thicken. Gently stir in raspberries and vanilla.
2. Line a 9-inch pie plate with 1 piecrust. Spoon berry mixture into crust. Trim crust even with pie plate edge.
3. Brush edge of crust with water. Top with second crust. Turn edges under; crimp to seal. If desired, brush crust with milk and sprinkle with sugar. Cut slits in top crust to let steam escape.
4. Bake 45 to 50 minutes or until crust is golden. Remove and let cool on a wire rack. Serve with ice cream or whipped cream (if desired).