Patriotic Pie

Saturday, March 1, 2003

(NAPSA)—Impress guests with this red, “white” and blue pie. When you start with refrigerated pie crusts, it tastes just like scratch without the hassle. Whether you use a standard top crust or follow the simple steps for a lattice top, the dessert will bring plenty of praise. Patriotic Pie Filling 2 cans (14.5 ounces each) pitted tart red cherries in water, undrained 3 tablespoons quick-cooking tapioca 3/4 cup sugar 1 tablespoon butter or margarine Dashsalt 1 cup dried blueberries 1/4 teaspoon almondextract Crust 1 package (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on package Drain cherries, reserving /4 cup juice. In 2-quart saucepan, combine reserved juice, tapi- oca, sugar, butter and salt. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute longer. Remove from heat. Stir in drained cherries, blueberries and almond extract. Cool 15 minutes. Heat oven to 375F. Make pie crust as directed on package for two-crust pie using 9-inch pie pan. Spoon filling into crust-lined pan. Top with lattice crust,* by cutting the second crust into '2-inch-wide strips. Arrange strips in lattice design over filling by laying half of the strips in one direction, rotating pan one-quarter turn and laying remaining strips at right angles directly overthefirst strips. Fold excess crust under and press together to form crust edge;flute. Bake 35 to 45 minutes or until crust is golden andfilling is bubbly. 8 servings *TIP: As an alternative, top with second crust, seal edges and flute. Cut several slits in top crust.

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