Ingredients
2 cups fresh tart cherries, pitted2 cups fresh blueberries1 cup chopped fresh strawberries3/4 cup sugar3 tablespoons cornstarch2 teaspoons lemon juice1/2 teaspoon almond extractDash salt1 package (15 ounces) refrigerated pie pastry2 tablespoons butter1 egg1 tablespoon water
Preparation
In a large bowl, combine the first eight ingredients.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top.
Bake at 400° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.
