Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups fresh or frozen (partially thawed) pitted dark sweet cherries
2
cups fresh or frozen (do not thaw) raspberries
3/4
cup granulated sugar
2
tablespoons all-purpose flour
2
tablespoons quick-cooking tapioca
1/4
teaspoon salt
1/2
teaspoon almond extract
1
tablespoon coarse sugar
3/4
cup all-purpose flour
1/2
cup granulated sugar
1/2
cup butter, softened
Preparation
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.
