Cherry-Berry Pie

Fresh cherry pie is hard to beat, and this one’s particularly delicious. Leave room for seconds.

• 3 cups fresh cherries, pitted
• 1 1/2 cups fresh berries (we used blueberries)
• 4 tbsp white sugar (plus extra for sprinkling)
• 2 tbsp cornstarch
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp lemon zest
• Pie crust (see No-Fail Pie Crust recipe)
• Preheat your oven to 400˚F, and take out a pie plate.

INSTRUCTIONS

1. On a floured work surface, roll out your pie crust, and drape it over a pie plate.
2. Gently ease the dough into place, and trim the excess to create a tidy rim.
3. Crimp the edges as you like. From the excess trimmings, cut out coin-sized circles, and set them aside.
4. Next, place the fruit, sugar, cornstarch, lemon juice and zest in a bowl, and mix to combine.
5. Fill the pie shell with the fruit filling, and dot the top with the cutouts. Sprinkle the circles with a little white sugar, and bake the pie in the preheated oven for 50 minutes.
6. Remove to a cooling rack, and let sit for 1 hour.