Cherry Blueberry Pie Recipe

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining pastry; make lattice crust. Seal and flute edges. Sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.