Cherry Blueberry Pie

• 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

1. Preheat oven to 425u0b0F.
2. Line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside.
3. 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.
4. Bake at 425u0b0F for 15 minutes. Reduce heat to 350u0b0F and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. Cool on a wire rack.
5. (Note: if using frozen blueberries, do not thaw before adding to mixture).

crust pie, sweet cherries, blueberries, sugar, flour, ground nutmeg, butter, sugar

Taken from www.food.com/recipe/cherry-blueberry-pie-342242 (may not work)