1 (15-ounce) box Pillsbury refrigerated pie crusts, softened as directed on box
1 cup frozen unsweetened raspberries
1 cup frozen blueberries
1 cup frozen blackberries
1 cup frozen pitted tart cherries
1-1/2 cups sugar 2 teaspoons vanilla
4 tablespoons cornstarch mixed with 2 tablespoons water
1/2 cup dulce de leche (from 13-ounce can)
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
2 tablespoons Grand Marnier or orange-flavored liqueur
2 medium or 3 small eggs
1 egg white, if desired
1 tablespoon sugar, if desired
Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against sides and bottom.
In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in sugar and vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low.
Stir in cornstarch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes.
Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and eggs with wire whisk. Gently pour into pie plate.
Gently scoop berry mixture on top. Then top everything with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar.
Bake 45 to 50 minutes or until golden-brown. Cool 1 hour before serving. Cover and refrigerate remaining pie. Makes 8 servings.
Per serving: 590 calories (31 percent from fat), 20 g fat (8 g saturated), 65 mg cholesterol, 6 g protein, 94 g carbohy-drates, 300 mg sodium.