Fresh Berry Pie

Source: Jan Taylor

Pastry for 9-inch double pie crust
1/4 cup water or white grape juice
1/2 teaspoon cinnamon
2 tablespoons cornstarch
1 tablespoon lemon juice
2/3 to 1 cup granulated sugar
4 cups fresh raspberries, blackberries, blueberries or strawberries

Preheat oven to 450 degrees F.

Mix cornstarch with water or juice, lemon juice and cinnamon until smooth. Add sugar (less for sweet berries, more for tart berries) and gently fold in berries. Pour mixture into a pastry lined pie pan and covered with top crust or lattice top and seal edges. Bake for 20 minutes then reduce heat to 350 degrees F and bake for about 40 to 45 minutes more or until pastry is golden and pie is bubbly in center. Cool before cutting.

Makes 8 servings.

ENJOY!