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Categories:Viewed: 14 - Published at: 9 years ago
Ingredients
- 1 1/2 c. sugar
- 3 Tbsp. quick-cooking tapioca
- 2 c. fresh or frozen unsweetened raspberries
- 1 c. pitted fresh, frozen or canned tart cherries
- 1 tsp. lemon juice
Method
- For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Spoon filling into pastry. Dot with butter. Add top crust over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 350° for 60 to 70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
