1 9" pie crust
4 cups of fresh/frozen cherries and cranberries
1 cup sugar
1/4 c corn starch
1 cup flour
1/2 cup white sugar
1/2 brown sugar
6 T butter
Put the berries in a medium sauce pan and cook over medium heat until they release a lot of their juice. Add sugar and corn starch, stir well, and cook until it thickens.
Meanwhile, mix flour, other sugars, and butter until they form small crumbs.
Put the filling in the crust, top with cumbly mix, and bake at 425 for 35-45 minutes.
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