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Fresh Double Berry Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Fruits / Pies & Pastries

Ingredients:
1 1/4  cups  Plus 1 T sugar
1  tablespoon  Cornstarch
3  teaspoons  Quick-cooking tapioca
5  cups  Assorted fresh or frozen
    Thawed raspberries and
    Blackberries-can use canned, drain well; 2 times
2  tablespoons  Raspberry liqueur
1  package  (15-oz) PILLSBURY All Ready
    Pie Crust
1/8  teaspoon  Ground cinnamon

Directions:
Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate. Flute edges and bake at 450~ for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375~ for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.


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