Cherry Blueberry Pie

Pastry for a double-crust pie (9 inches)
     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.