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Ingredients
- 1 1/4 c. Plus 1 Tablespoons sugar
- 1 Tbsp. Cornstarch
- 3 tsp Quick-cooking tapioca
- 5 c. Assorted fresh or possibly frzn, Thawed raspberries and Blackberries-can use canned drain well 2 times
- 2 Tbsp. Raspberry liqueur
- 1 pkt (15-ounce) PILLSBURY All Ready Pie Crust
- 1/8 tsp Grnd cinnamon
Directions
- Combine 1-1/4 c. sugar, cornstarch, and tapioca in a large bowl; stir well. Add in 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 min. (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 sufficient 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 Tbsp. sugar and cinnamon; sprinkle over pies.
- Cold completely.
- Yield one 9-inch pie. Kitchen Ease:Cover edge of piecrust with strips of foil after 15 to 20 min of baking to prevent excessive browning.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 308g | |
| Calories 1173 | |
| Calories from Fat 44 | 4% |
| Total Fat 4.89g | 6% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 29mg | 1% |
| Potassium 18mg | 1% |
| Total Carbs 282.44g | 75% |
| Dietary Fiber 0.3g | 1% |
| Sugars 266.24g | 177% |
| Protein 0.92g | 1% |
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