INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg white, slightly beaten
2
tablespoons quick-cooking tapioca
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
2
tablespoons butter or margarine
Maraschino cherries, if desired
Fresh strawberries, if desired
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.
High Altitude (3500-6500 ft)
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