My great-aunt in Pennsylvania's a great country cook, and she gave this recipe to me. It's one of my husband's favorites. I like it, too—it's easier than two-crust pies, plus I've used both fresh and frozen cherries with good results.
The simple combination of raspberries and cherries is the delectable difference in this pie. "My family prefers it with a lattice crust," says Fern Buffington of Traer, Iowa, "but feel free to top it any way you like."
Straight from our Test Kitchen, this version of America's all-time favorite dessert is a perfect fit for two. A can of red cherries, refrigerated pie pastry and a few kitchen staples are all you'll need to make the tiny pies.