"This is a special pie that I bake at Thanksgiving and during the holidays — our family loves it!" says Quick & Simple's Holiday Pie Contest runner-up Agnes Thill of Holt, MichiganRead More + Read Less Cal/Serv: 419 Yields: 8 Prep Time: 0:10 Cook Time: 0:45 Total Time: 0:55 Ingredients 1 package pie crusts 1 package strawberries 1 can cherries 1 c. sugar 3 tbsp. tapioca 2 tbsp. cornstarch 1/4 tsp. salt 1 tbsp. lemon juice 1 tbsp. butter Directions
- 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.
- 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.
- 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.