• 8servings
  • 55minutes
  • 419calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package(s) (15 oz. refrigerated) pie crusts , softened as directed on box

  2. 1 package(s) (10 oz. frozen) strawberries , thawed

  3. 1 can(s) (tart) cherries

  4. 1 cup(s) sugar

  5. 3 tablespoon(s) (quick-cooking) tapioca

  6. 2 tablespoon(s) cornstarch

  7. 1/4 teaspoon(s) salt

  8. 1 tablespoon(s) (fresh) lemon juice

  9. 1 tablespoon(s) (unsalted) butter

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to lowest position. Preheat oven to 425ºF. Prepare pie crusts as directed on box for a 2-crust pie, using a 9-inch pie plate. Drain and reserve juices from thawed strawberries and cherries. Combine sugar, tapioca, cornstarch and salt in a medium saucepan; stir in juices.

  2. Cook over medium heat, stirring constantly, until clear and thick (about 6 to 7 minutes). Stir in strawberries, cherries and lemon juice. Pour into prepared pie shell. Dot with butter.

  3. Top with second crust. Seal and flute the edges. Cut 5 to 6 small slits in top. Bake 35 to 40 minutes, until top is golden brown and filling is bubbly. Cool completely on wire rack. Serve with vanilla ice cream, if desired.


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