Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw frozen cherries and raspberries in a colander over a medium bowl, reserving juice. Add enough cherry juice to measure 1-1/4 cups.

    Advertisement
Instructions Checklist
  • Let pie crusts stand at room temperature for 15 minutes. Unroll pie crusts. Ease 1 of the pie crusts into a 9-inch pie plate without stretching it. Do not prick pastry. Brush pie crust bottom and sides with the 2 teaspoons melted butter; set aside.

Instructions Checklist
Instructions Checklist
For filling:
  • In a medium saucepan, combine sugar, cornstarch, tapioca, salt and nutmeg. Add the 1-1/4 cups reserved juice. Cook and stir until thickened and bubbly. Remove from heat. Stir in the 2 tablespoons butter, lemon juice and thawed cherries and raspberries.

Instructions Checklist
  • Transfer the filling to the pastry-lined pie plate. Trim bottom pie crust to edge of pie plate. Cut slits in remaining pie crust; place on filling and seal. Crimp edge as desired. If you like, brush top pie crust with milk and sprinkle with more sugar. To prevent overbrowning, cover edge of pie with foil.

Instructions Checklist
Instructions Checklist
  • Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly and pie crust is golden. Cool on a wire rack for at least 2 hours before serving. If you like, serve with vanilla ice cream.

Nutrition Facts

460 calories; total fat 18g; saturated fat 8g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 20mg; sodium 321mg; potassium 134mg; carbohydrates 73g; fiber 2g; sugar 37g; protein 2g; vitamin a 927RE; vitamin a 372IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 30mg; ironmg.

Reviews