Just as the Chocolate Pudding Pie is fast becoming my birthday pie (omit the coffee nonsense), this Cherry Blackberry Pie is quickly becoming my go-to Fourth of July pie. Sometimes I do the lattice-top crust, sometimes not. (I'll let you in on a little pie-makers secret I may have mentioned before: If the top crust starts cracking and falling apart, that's a great time to turn it into strips and do a lattice top.) As usual, it came out great. For the recipe, click here. I baked mine at 400F for 30 min and then at 350F for 40 min.
Current Pie Tally: 115
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