Tuesday, November 16, 2010
Cherry Blueberry Pie
2 cups of 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
Additional sugar
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.
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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