Red Currant and raspberry filling
2 cups Raspberries, firmly packed (don't squish)
1 cup Red Currants, stems removed
3/4 cup Granulated Sugar
2 tbsp. All-Purpose Flour
Mix sugar and flour together thoroughly. In a bowl, gently toss the fruits together to combine, then add sugar/flour mixture and continue to toss gently with hands or a spatula until all through the fruits. Spread mixture evenly in the bottom piecrust, Bake at 450°F for 10 minutes; reduce heat to 350°F and bake another 30 minutes.