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Cherry Berry Pie
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This pie is a 1955 winner in the Pillsbury Grand National Bake-Off Contest.
3/4 cup sugar
2 tbl. quick cooking tapioca
2 tbl. cornstarch
1/4 tsp. salt
1 (16 oz.) can pitted tart red cherries, drained, reserving syrup.
1 (10 oz. pkg. frozen strawberries with syrup, thawed, drained, reserving syrup
1 tbl. lemon juice
2 tsp. sugar
Prepare pastry for a 2 crust pie.
Preheat oven to 400 degrees. In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch and salt; mix well.Stir in reserved strawberry and cherry liquids. Cook over medium heat 5-10 minutes or until mixture thickens and boils, stirring constantly. Remove from heat. Stir in cherries, strawberries and lemon juice.
Spoon fruit mixture into pie shell. Top with second crust; seal edges and flute.Sprinkle with 2 tsp. sugar. Cut slits in top crust.
Bake at 400 degrees for 30-35 minutes or until golden brown. Cover edges of crust with strips of aluminum foil
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