Cherry-Berry Pie

1. 1

   Adjust oven rack to lowest position.

2. 2

   Preheat oven to 425 degrees F. Prepare pie crusts as directed on box for a 2-crust pie, using a 9-inch pie plate.

3. 3

   Drain and reserve juices from thawed strawberries and cherries.

4. 4

   Combine sugar, tapioca, cornstarch and salt in a medium saucepan; stir in juices.

5. 5

   Cook over medium heat, stirring constantly, until clear and thick (about 6 to 7 minutes).

6. 6

   Stir in strawberries, cherries and lemon juice.

7. 7

   Pour into prepared pie shell.

8. 8

   Dot with butter.

9. 9

   Top with second crust.

10. 10

    Seal and flute the edges.

11. 11

    Cut 5 to 6 small slits in top.

12. 12

    Bake 35 to 40 minutes, until top is golden brown and filling is bubbly.

13. 13

    Cool completely on wire rack.

14. 14

    Serve with vanilla ice cream, if desired.

No additional tips available.