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Cook'n with Betty Crocker 
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Cherry-Berry Pie |
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Serves: 8 Print this RecipeEva Carter - Elroy, Wisconsin Bake-Off® Contest 7, 1955 Be sure to use tart red pie cherries, not cherry pie filling, for this generously filled two-crust pie. 1 (15-ounce) package refrigerated pie crust (2 crusts) FILLING 3/4 cup sugar 2 tablespoons quick-cooking tapioca 2 tablespoons cornstarch 1/4 teaspoon salt 1 (16-ounce) can pitted tart red cherries, drained, reserving liquid 1 (10-ounce) package frozen strawberries with syrup, thawed, drained, reserving syrup 1 tablespoon lemon juice 2 teaspoons sugar Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan. Heat oven to 400°F. In medium saucepan, combine 3/4 cup sugar, tapioca, cornstarch and salt; mix well. Stir in reserved cherry and strawberry liquids. Cook over medium heat 5 to 10 minutes or until mixture thickens and boils, stirring constantly. Remove from heat. Stir in cherries, strawberries and lemon juice. Spoon fruit mixture into crust-lined pan. Top with second crust; seal edges and flute. Sprinkle with 2 teaspoons sugar. Cut slits in top crust. Bake at 400°F. for 30 to 35 minutes or until golden brown. Cover edges of crust with strips of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool. Nutrition Per Serving: Calories 400; Protein 2g; Carbohydrate 66g; Fat 15g; Sodium 340mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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