Pastry for a double-crust pie (9 inches)
2 cups pitted sweet cherries
2 cups fresh blueberries or frozen unsweetened blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 tablespoon butter
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set
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
or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 6-8 servings.