Cranberry-Berry Pie

• FOR THE CRUST:
• 2 cups Flour
• 3/4 cups Butter
• 1/4 teaspoons Salt
• 6 Tablespoons Water
• FOR THE FILLING:
• 1-1/4 cup Fresh Cranberries
• 1-1/2 cup Mixed Frozen Or Fresh Berries (I Used A Mixture Of Raspberries, Blueberries, And Blackberries)
• 1/3 cups Sugar
• 1-1/2 Tablespoon Flour
• FOR THE TOPPING:
• 1 cup Flour
• 1 cup Sugar
• 1 cup Butter, Melted
• 2 whole Eggs, Beaten

1. For the crust:
2. Combine flour, butter and salt in a small bowl. Slowly add the water as you continue mixing. Form into a soft dough and place into a pie pan.
3. For the filling:
4. Combine cranberries and mixed berries in a medium-sized bowl. Add the sugar and flour and mix. Place the berry mixture in the pie pan over the dough.
5. For the topping:
6. Preheat oven to 350 F. Combine flour, sugar, melted butter and the lightly beaten eggs in a bowl. Mix together until smooth and creamy. Pour batter in large ribbons over the berries in the pie pan. Make sure all the fruit is covered.
7. Put the pie pan on a foil covered baking sheet. Bake for 50-60 minutes or until golden-brown. You might even see a little juice coming out on the edge of the pie but that's okay.
8. Enjoy!
9. Recipe inspired by Pioneer Woman's Nantucket Cranberry Pie.

flour, butter, ubc, water, filling, fresh cranberries, raspberries, sugar, flour, flour, sugar, butter, eggs

Taken from tastykitchen.com/recipes/desserts/cranberry-berry-pie/ (may not work)