Preheat oven to 400 degrees.

Line a 9" pie plate with one of the pie crust.

In a large bowl, mix together the cherries, crushed raspberries, sugar, corn starch and lemon juice. Pour the cherry mixture into the pie crust.

Top the cherry mixture with the second pie crust. Trim the excess crust and flute the edges to seal. Cut a decorative shape into the middle of the pie so steam can escape.

Bake the pie on the middle rack of the oven at 400 degrees for 20 minutes. Reduce the heat to 375 degrees (without opening the oven door) and continue baking the pie for 30 - 35 minutes, or until the top crust is golden brown.

Allow the pie to cool for 3 hours before cutting and serving.