Cherry-Berry Pie

The lovely combination of tart cherries and sweet strawberries make this pie fantastic. The fruits are combined, folded into a sweet, thick tapioca syrup, and piled into a pie shell. Then the top crust goes on and the pie is baked for 30 minutes.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 302 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup white sugar
• 2 teaspoons white sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 2 (9 inch) pie shells
• 1 (16 ounce) can pitted sour cherries, drained with liquid reserved

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.