No. 2 can tart cherries
10 oz. thawed frozen strawberries
1 c. sugar
1/4 tsp. salt
2 tbsp. quick cooking tapioca
2 tbsp. cornstarch

Drain cherries and strawberries, reserving juices. Combine sugar, salt, tapioca and cornstarch in saucepan; stir well. Blend in cherry and strawberry juices. Cook, stirring constantly until thick and clear, 5-8 minutes. Remove from heat. Stir in drained cherries and strawberries and 1 tablespoon lemon juice. Pour thickened fruit mixture into prepared pastry lined pie shell. Cover with second crust. Bake in 425 degree oven 25-30 minutes. Cool before serving.