Jumbleberry Pie - cooking recipe

Ingredients

2 prepared pie crusts, thawed
1 1/2 cups each blueberries, strawberries, blackberries, raspberries (fresh or frozen. If frozen, dethawed and drained)
3 -4 tablespoons cornstarch or 3 -4 tablespoons quick-cooking tapioca
1 1/4 cups sugar
2 teaspoons cinnamon
2 egg whites (beaten until fluffy)
1/4 cup sugar
1 teaspoon cinnamon

Preparation

Preheat oven to 425 degrees.
In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
Spray pie pan bottom and sides with non-stick spray.
Line a 9\" pie pan with one pie crust.
Fill crust with berry mixture.
Place second pie crust over top, trim and flute edges.
In a small bowl, whip egg whites until fluffy.
With basting brush, brush egg whites over top pie crust, including edges.
In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
Place pie on top rack in the oven. Bake for 10 minutes.
Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
Remove from oven, set on cooling tray for 30 minutes.
Serve warm with whipped topping or vanilla ice cream.
ENJOY!