Cherry Berry Pie

Ingredients

Pie Filling
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup water
2 cups frozen pitted cherries
2 cups fresh strawberries, halved
1 tablespoon lemon juice
1 tablespoon butter

Directions
1. Preheat oven to 400 degrees and prepare pie crust according to recipe. Line a nine inch pie plate with the bottom crust. Set aside.
2. Begin preparing the filling by whisking sugar, cornstarch, salt, cinnamon, and water in a medium-sized saucepan. Add cherries and bring to a boil. Reduce heat and cook until thickened, about 5 minutes. Be sure to stir as the mixture cooks.
3. Add strawberries and lemon juice to mixture. Add filling to pie pan and dot with butter.
4. Roll out top crust for the pie and arrange it over the filling. Brush it with an egg wash and sprinkle with turbinado sugar.
5. Bake for 10 minutes. Reduce heat to 350 degrees and bake for another 50 minutes. Be sure to keep an eye on the crust so it doesn’t over-brown. I find that a pie crust shield is helpful. Alternatively, you can simply cover the pie with foil as it bakes.
6. Cool the pie on a wire rack and enjoy!