Cherry-Strawberry Pie

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  • 25 min prep time
  • 3 hr 15 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 400°F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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