Ingredients
1-1/2 cups sugar1/4 cup plus 2 teaspoons quick-cooking tapioca1/8 teaspoon salt2-1/2 cups fresh or frozen pitted tart cherries, thawed1-1/2 cups fresh or frozen raspberries, thawed1 teaspoon lemon juice1 package (14.1 ounces) refrigerated pie pastry1 tablespoon butter1 large egg1 tablespoon 2% milkCoarse sugar
Preparation
Preheat oven to 400°. Mix sugar, tapioca and salt. Place cherries, raspberries and lemon juice in a large bowl; toss gently with sugar mixture. Let stand 15 minutes.
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.
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.
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.
