Berry Cherry Pie

• 1-1/2 cups sugar
• 1/4 cup plus 2 teaspoons quick-cooking tapioca
• 1/8 teaspoon salt
• 2-1/2 cups fresh or frozen pitted tart cherries, thawed
• 1-1/2 cups fresh or frozen raspberries, thawed
• 1 teaspoon lemon juice
• 1 package (14.1 ounces) refrigerated pie pastry
• 1 tablespoon butter
• 1 large egg
• 1 tablespoon 2% milk
• Coarse sugar

1. Preheat oven to 400u0b0. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes.
2. Unroll one pastry sheet into a 9-in. pie plate; trim pastry to 3/4 in. beyond rim of plate. Add filling; dot with butter.
3. Unroll remaining pastry; cut into 2-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk together egg and milk; brush over lattice top. Sprinkle with coarse sugar.
4. Cover edge loosely with foil. Bake 30 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 5-10 minutes. Cool on a wire rack.
5. Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400u0b0. Bake as directed, increasing time as necessary.

sugar, tapioca, salt, cherries, frozen raspberries, lemon juice, refrigerated pie pastry, butter, egg, milk, sugar

Taken from www.tasteofhome.com/recipes/berry-cherry-pie/ (may not work)