Cherry-Berry Pie Recipe
- 2 (9 inch) pie shells
- ¾ cup white sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- ¼ 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
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.