Cherry-Strawberry Pie

Convenient frozen berries and cherries along with refrigerated pie crusts make this winning pie from the State Fair Pie Contest a snap to prepare.

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Servings 8

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State Fair Pie Competition - 2008

Jim Woodworth

Pueblo West, Colorado

ingredients 12
Prep Time 25 min
Total Time 3 hr 15 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg white, slightly beaten

3/4: cup sugar

2: tablespoons quick-cooking tapioca

2: tablespoon cornstarch

1/4: teaspoon salt

1: bag (16 oz) frozen red cherries, thawed, drained and juice reserved

1: box (10 oz) frozen strawberries in light syrup, thawed, drained and syrup reserved

1: tablespoon lemon juice

2: tablespoons butter or margarine

: Maraschino cherries, if desired

: Fresh strawberries, if desired

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Directions

1 Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
2 In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
3 Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.