Lunch: Cherry-Strawberry Pie

Convenient frozen berries and cherries along with refrigerated pie crusts make this winning pie from the State Fair Pie Contest a snap to prepare.

This recipe includes superfoods such as:

Lemon

Health benefits of Cherry-Strawberry Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 egg white, slightly beaten
3/4 cup sugar
2 tablespoons quick-cooking tapioca
2 tablespoon cornstarch
1/4 teaspoon salt
1 bag (16 oz) frozen red cherries, thawed, drained and juice reserved
1 box (10 oz) frozen strawberries in light syrup, thawed, drained and syrup reserved
1 tablespoon lemon juice
2 tablespoons butter or margarine
Maraschino cherries, if desired
Fresh strawberries, if desired

Instructions

Heat oven to 400 °F. In 9-inch glass pie plate, unroll 1 pie crust; brush with egg white. Set aside.
In 2-quart saucepan, mix sugar, tapioca, cornstarch and salt. Stir in reserved cherry juice and strawberry syrup. Heat over medium heat, stirring constantly, 5 to 10 minutes or until juice becomes thick and boils. Remove from heat. Stir in cherries, strawberries and lemon juice. Pour into crust-lined pie plate. Dot with butter. Place second crust over filling. Flute, and cut slits in top crust to vent.
Bake 45 to 50 minutes or until crust is golden brown. Cool completely. Decorate pie with cherries and strawberries. Cover and refrigerate any remaining pie.