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12 servings, 1 pie (55 g) each
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Prepare as directed, substituting raspberries for the cherries.
Sprinkle filling in each pie with 1/2 tsp. chopped walnuts before topping with pastry and sealing.
If you don't have a lattice cutter to cut the top pastry rectangles, top cherry-topped pastry rectangles with remaining (uncut) rectangles as directed. Press edges of dough together to seal, then cut slits in top of each pie before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.