As if cherry pie filling isn't delicious enough on its own, we suggest adding a big scoop of raspberries to up the ante. Use frozen fruit and you can make this raspberry pie-cherry pie recipe mash-up any time of year.
In a large bowl stir together sugar and tapioca. Add cherries, raspberries, and lemon juice. Toss to coat. Let stand for 15 minutes or until a syrup forms. (If using frozen fruit, let stand for 1 hour.)
Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Transfer berry mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry to edge of pie plate. Cut slits in remaining pastry. Place on filling; seal. Crimp edges. Cover edge of pie with foil to prevent overbrowning.
Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20 to 25 minutes more for fresh fruit (20 to 30 minutes more for frozen fruit) or until top is golden. Cool on a wire rack. Makes 8 servings.