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Source: Fabulous Food Associations

Cherry-Berry Pie
Because the berries are canned, you can make this delicious pie anytime of the year.
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Serves: 8 to 10
Prep Time: 30 minutes
Cook Time: 45 minutes
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2 prepared 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 granulated sugar
1/3 cup all-purpose flour
Grated peel of one lemon
1 tablespoon lemon juice

Heat oven to 450º F. Bring crusts to room temperature as package directs. Fit one crust into 9-inch pie pan; don’t trim. In a large bowl, mix remaining ingredients and pour into pie shell. Lay second crust over filling. Fold top crust edge under edge of bottom crust, then crimp to seal; with knife, cut 4 vents in top crust. Chill 15 minutes. Brush with milk or cream, if desired. Bake in center of oven 10 minutes; reduce oven to 350º F and continue to bake 30 to 35 minutes longer, or until crust is golden and filling is bubbly. If needed, lay a sheet of foil over pie for last 10 to 15 minutes of baking to prevent overbrowning.

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