Ingredients:
2 (9 inch) pie shell
3/4 cup white sugar
2 Tablespoons quick-cooking tapioca
2 Tablespoons cornstarch
1/4 teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 (10 ounce) package frozen strawberries, thawed
1 Tablespoon lemon juice
2 teaspoons white sugar
Directions:
1. Preheat oven to 400 degrees F.
2. In a medium saucepan combine 3/4 cup sugar, tapioca, cornstarch, and salt.
3. Mix well; then stir in reserved cherry and strawberry liquids.
4. Stirring constantly, cook mixture over medium heat 5 to 10 minutes or until it begins to thicken. Remove from heat.
5. Spoon filling into pastry lined pan. Top with second pastry. Seal and flute edges. Cut steam vents in top crust.
6. Sprinkle with 2 teaspoon sugar. Cover edges of crust with aluminum foil to prevent excessive browning.
7. Bake for 30-35 minutes, or until golden brown. Remove foil for the last 15 minutes of baking.