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The lovely combination of tart cherries and sweet strawberries make this pie fantastic. The fruits are combined, folded into a sweet, thick tapioca syrup, and piled into a pie shell. Then the top crust goes on and the pie is baked for 30 minutes.
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cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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