The lovely combination of tart cherries and sweet strawberries make this pie fantastic. The fruits are combined, folded into a sweet, thick tapioca syrup, and piled into a pie shell. Then the top crust goes on and the pie is baked for 30 minutes.
INGREDIENTS (for 8 servings):
- 2 (9 inch) pie shell
- 3/4 cup white sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
- 1 (10 ounce) package frozen strawberries, thawed
- 1 tablespoon lemon juice
- 2 teaspoons white sugar
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.