TRIPLE BERRY CHERRY PIE

By curly

Ingredients

• 1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 1/2 cups sliced fresh strawberries (about 8 oz.)
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 can (21 oz.) Comstock/Wilderness Cherry Fruit Filling
• 1 egg white, lightly beaten

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375°. Let pie crusts stand at room temperature 15 minutes. Meanwhile, combine sugar and cornstarch. Add strawberries, blueberries, raspberries, lemon zest and juice; mix gently. Fold cherry pie filling into fruit mixture.

2. Gently unfold one pie crust onto lightly floured surface. Roll crust to an 11 1/2 – inch circle using floured roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Using pastry brush, brush pie crust with some of the egg white. Spoon fruit mixture into crust.

3. Place remaining pie crust, folded in half, on cutting board. Starting at fold, cut crust into 15 strips (3/4 inch wide) using Crinkle Cutter; discard short strips on ends. Set aside 3 strips from the center. Unfold and twist remaining strips. Lay 5 of the twisted strips evenly across the filling in one directions. Lay 5 remaining twisted strips in the opposite directions, forming a crisscross lattice pattern. Firmly press ends of strips onto top edge of crust. Brush edge with egg white. Unfold reserved strips and place end to end over crust edge, trimming ends to fit, if necessary. Press edge firmly to seal.

4. Cover edge of pie with 2-3 inch wide strips of aluminum foil. Bake 55-60 minutes or until filling is bubbly in center and crust is golden brown. Remove from oven to cooling rack. Cool 3-4 hours before serving. Cut into wedges.