! e p i c e R e t My Favori C H E R RY P IE R E C IP E Directions 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 • 1 package(s) (15 oz. salt in a medium saucepan; stir in juices. refrigerated) Pie Crusts, 2. Cook over medium heat, stirring constantly, until softened as directed on box clear and thick (about 6 to 7 minutes). Stir in • 1 package(s) (10 oz. frozen) strawberries, cherries and lemon juice. Pour into prepared pie shell. Dot with butter. Strawberries, thawed 3. Top with second crust. Seal and flute the edges. • 1 can(s) (tart) Cherries Cut 5 to 6 small slits in top. Bake 35 to 40 • 1 cup(s) Sugar minutes, until top is golden brown and filling is • 3 tablespoon(s) (quickbubbly. Cool completely on wire rack. Serve cooking) Tapioca with vanilla ice cream, if desired. 2 tablespoon(s) Cornstarch • • 1/4 teaspoon(s) Salt • 1 tablespoon(s) (fresh) Lemon Juice
• 1 tablespoon(s) (unsalted)