Blueberry-raspberry Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• pastry for double-crust pie (9 inches)
• 1 egg
• 2 tablespoons water, divided
• 1 cup sugar, divided
• 1 tablespoon sugar, divided
• 1/4 cup cornstarch
• 1 -2 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3 cups fresh blueberries
• 1 cup fresh raspberry

Recipe

• 1 line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. beat the egg and 1 tablespoon water; brush over crust. set aside.
• 2 in a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. gently stir in the berries. pour into the crust.
• 3 roll out the remaining pastry to fit top of pie; place over the filling. trim, seal and flute edges. cut slits in top. brush with remaining egg/water mixture; sprinkle with remaining sugar.
• 4 bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. cool on a wire rack. store in the refrigerator.