Ingredients Jump to Instructions ↓

  1. 9 inches 2 cups pitted sweet cherries

  2. 2 cups fresh blueberries or frozen unsweetened blueberries

  3. 3/4 cup sugar

  4. 1/4 cup all-purpose flour

  5. 1/8 teaspoon ground nutmeg

  6. 1 tablespoon butter Additional sugar

Instructions Jump to Ingredients ↑

  1. 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.


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