Cherry-Berry Pie

Name: Cherry-Berry Pie
Ingredients: 2 (9 inch) pie shells; 3/4 cup white sugar; 2 tablespoons quick-cooking tapioca; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 (16 ounce) can pitted sour cherries, drained with liquid reserved; 1 (10 ounce) package frozen strawberries in syrup, thawed, drained with liquid reserved; 1 tablespoon lemon juice; 2 teaspoons white sugar

9 ingredients

4 steps

Ingredients

2 (9 inch) pie shells
3/4 cup white sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/4 teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 (10 ounce) package frozen strawberries in syrup, thawed, drained with liquid reserved
1 tablespoon lemon juice
2 teaspoons white sugar

Directions

1

Preheat oven to 400 degrees F (200 degrees C).
2

In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch, and salt. Mix well, then stir in reserved cherry and strawberry liquids. Stirring constantly, cook mixture over medium heat 5 to 10 minutes or until it begins to thicken. Remove from heat; stir in cherries, strawberries, and lemon juice.
3

Spoon fruit filling into pastry-lined pan. Top with second pastry. Seal and flute edges, then make steam vents in top crust. Sprinkle with 2 teaspoons sugar. Cover edges of pastry with aluminum foil to prevent excessive browning.
4

Bake in preheated oven for 30 to 35 minutes or until golden brown. Remove foil during last 15 minutes of baking to allow pastry edges to brown.