Fresh double berry pie

 
                           Fresh Double Berry Pie
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Pies
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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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