Replies to post #1882 on The Chic Board (CHIC)

[rlangmaid]

i must REFRAIN from what i was going to say

[Mariner*]

Triple Berry Cherry Pie
30 mins prep time, 55-60 mins. baking time, 8 servings

1 pkg. (15-oz.) refrigerated pie crusts (2 crusts) 1 cup fresh raspberries
¾ cup sugar 1 tsp. lemon zest
1/3 cup cornstarch 1 Tbsp. lemon juice
1½ cups sliced fresh strawberries (about 8-oz.) 1 can (21-oz.) cherry pie filling
¼ cup butter, softened 1 egg white, lightly beaten
1 cup fresh blueberries

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

Gently unfold one pie crust onto lightly floured pastry mat. Roll crust to an 11½ -inch circle. Place crust into pie plate, pressing dough into bottom and up sides. Brush pie crust with some of the egg white. Spoon fruit mixture into crust.

Place remaining pie crust, folded in half, onto a cutting board. Starting at the fold, cut crust into 15 strips (¾ inch wide), discarding 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 direction. Lay the 5 remaining twisted strips in the opposite direction, 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.

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, let cool 3-4 hours before serving.

And....Walaaa perfect every time!

http://www.ninewords.com/Recipes/Triple%20Berry%20Cherry%20Pie.html