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1 servings
Ingredients:
2 (9 inch) pie shell3/4 cup white sugar2 tablespoons quick-cooking tapioca2 tablespoons cornstarch1/4 teaspoon salt1 (16 ounce) can pitted sour cherries, drained with liquid reserved1 (10 ounce) package frozen strawberries, thawed1 tablespoon lemon juice2 teaspoons white sugar
Instructions:
Preheat oven to 400 degrees F (200 degrees C).In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch, and salt.Mix well, then stir in reserved cherry and strawberry liquids.Stirring constantly, cook mixture over medium heat 5 to 10 minutes or until it begins to thicken.Remove from heat.Spoon fruit filling into pastry-lined pan.Top with second pastry.Seal and flute edges, then make steam vents in top crust.Sprinkle with 2 teaspoons sugar.Cover edges of pastry with aluminum foil to prevent excessive browning.Bake in preheated oven for 30 to 35 minutes or until golden brown.Remove foil during last 15 minutes of baking to allow pastry edges to brown.
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