INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
cups fresh or frozen (partially thawed) pitted dark sweet cherries
2
cups fresh or frozen (do not thaw) raspberries
2
tablespoons all-purpose flour
2
tablespoons quick-cooking tapioca
1/2
teaspoon almond extract
1
tablespoon coarse sugar
3/4
cup all-purpose flour
DIRECTIONS
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
2
Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
3
In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
4
Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.
High Altitude (3500-6500 ft)
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