----------------------------NORMA WRENN NPXR56B----------------------------
1-1/4 c Plus 1 T sugar
1 tb Cornstarch
3 ts Quick-cooking tapioca
5 c Assorted fresh or frozen,
Thawed raspberries and
Blackberries-can use canned
-drain well; 2 times
2 tb Raspberry liqueur
1 pk (15-oz) PILLSBURY All Ready
Pie Crust
1/8 ts 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.
Source: Cafe Southern Living 5-Star Dining;
Southern Living Cooking School 4-29-93
