Cherry Blueberry Pie - cooking recipe

Ingredients

1 (15 ounce) package pie crusts, for a 9-inch double crust pie
2 cups sweet cherries, pitted
2 cups blueberries (fresh or frozen)
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 tablespoon butter
2 tablespoons sugar

Preparation

Preheat oven to 425\u00b0F.
Line a 9-inch pie plate with bottom crust; trim pastry even with the edge and 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; dot with butter. Roll out remaining crust: make a lattice top crust. Seal and flute the edges. Sprinkle with 2 tbs sugar. Cover edges of pastry loosely with foil to prevent burning.
Bake at 425\u00b0F for 15 minutes. Reduce heat to 350\u00b0F and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. Cool on a wire rack.
(Note: if using frozen blueberries, do not thaw before adding to mixture).