cherry-berry pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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.
• 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.