Fresh Double Berry Pie

Directions

Combine 1¼ 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.