Berry Cherry Pie
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Berry Cherry Pie
2 refrigerated 9-inch pie crusts
1 can (16-1/2 ounces) blackberries, drained
1 can (16-1/2 ounces) blueberries, drained
1 can (16 ounces) pitted pie cherries, drained
3/4 cup sugar
1/3 cup flour
Grated peel of 1 lemon
1 Tbsp lemon juice
Preheat oven to 450 degrees F.
Bring crusts to room temperature as package directs. Fit one crust into 9-inch pie pan, but don't trim the edges. Mix remaining ingredients and pour into pie shell. Lay second crust over filling. Fold top crust edge under the edge of the bottom crust, then crimp edges to seal. Cut 4 vents in the top crust. Chill pie for 15 minutes.
Bake in center of oven for 10 minutes. Reduce oven to 350 degrees and continue to bake 30 to 35 minutes longer, or until crust is golden and filling is bubbly.
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| Alicia Bodine |
