Fresh Double Berry Pie

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Plus 1 T sugar
1 tablespoon	15ml	Cornstarch
3 teaspoons	15ml	Quick-cooking tapioca
5 cups	1185ml	Assorted fresh or frozen
		Thawed raspberries and
		Blackberries-can use canned - drain well; 2 times
2 tablespoons	30ml	Raspberry liqueur
1		Pillsbury already - (15-oz)
		Pie crust
1/8 teaspoon	0.6ml	Ground cinnamon

Recipe Instructions

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 pie plate. Flute edges and bake at 450F 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.

Source:
THE OREGONIAN NEWSPAPER

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