(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.
