1 11-oz package piccrust mix -cherries are included
-or homemade pastry for -use 1 C)
-double-crust pie 1/3 c Unsifted all-purpose flour
6 c Assorted fresh berries and 2 tb Lemon juice
-sweet or sour cherries 1/2 ts Grated lemon rind
3/4 c To 1 C sugar (if 2 tb Butter, melted
-blackberries or sour
1. Prepare piecrust mix following package directions. Roll out half of
pastry to an 11-inch round. Fit into 9-inch pie plate.
2. Heat oven to 350’F. In large bowl, combine berries, cherries, all
but 1 teaspoon of the sugar, the flour, lemon juice, lemon rind, and
melted butter. Turn berry mixture into pastry-lined pie plate.
3. Roll out remaining pastry to a 10 by 6-inch rectangle. Cut
lengthwise into ten 10-inch-long strips. Place strips over berry
filling to form lattice. Fold under ends of pastry strips and flute
edge. Sprinkle remaining 1 t sugar over pastry strips.
4. Place pie on rimmed baking sheet. Bake 40 to 50 minutes or until
pastry is golden and filling bubbles in center. Cool on wire rack to
room temperature before cutting.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
8 servings