---------- Recipe via Meal-Master (tm) v8.05
       Title: Fresh Double Berry Pie
  Categories: Pies, Fruits, S_living
       Yield: 1 Servings
 ----------------------------NORMA WRENN NPXR56B----------------------------
   1 1/4 c  Plus 1 T sugar
       1 tb Cornstarch
       3 ts Quick-cooking tapioca
       5 c  Assorted fresh or frozen,
            Thawed raspberries and
            Blackberries-can use canned
            -drain well; 2 times
       2 tb Raspberry liqueur
       1 pk (15-oz) PILLSBURY All Ready
            Pie Crust
     1/8 ts Ground cinnamon
   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.  Yield one 9-inch pie. Kitchen Ease:
   Cover edge of piecrust with strips of foil after 15 to
   20 minutes of baking to prevent excessive browning.
   Source:  Cafe Southern Living 5-Star Dining; Southern
   Living Cooking School 4-29-93