Fresh Double Berry Pie

Yields:	1 pie
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1 1/4	cups	sugar	plus 1 t
1	tablespoon	cornstarch
3	teaspoons	tapioca, quick-cooking
5	cups	raspberries	assorted fresh or frozen, thawed or , blackberriescan use canned, drain well, 2 times
2	tablespoons	liqueur	raspberry
15	ounces	pie shell (9 inch)	all ready
1/8	teaspoon	cinnamon	ground

Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well.

Add 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 minutes.

(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 enough 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 tablespoon sugar and cinnamon; sprinkle over pies.

Cool completely.

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A long time favorite for quick and easy meal. Love it!!