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Blackberry-Red Raspberry Pie

4 cups fresh or frozen unsweetened blackberries
2 cups fresh or frozen unsweetened red raspberries
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
pinch salt
3 tablespoons unsalted butter, cut in small pieces
pastry for deep dish 2-crust pie

Preheat oven to 425\xb0F. If using frozen berries do not thaw.
Combine berries in large mixing bowl, mixing thoroughly. In small
mixing bowl

Combine sugar, cornstarch, spices, and salt, mixing thoroughly.
Pour sugar mixture over berries and toss gently to coat evenly.
Pour berry

mixture into prepared bottom pie crust and dot with butter. Position
top crust on pie and crimp edges decoratively. Bake 15 minutes at
425\xb0F. Reduce temperature to 350\xb0F, and continue baking for
an additional 45-60 minutes, or until filling is bubbling and crust
is golden brown. Remove from oven and cool on rack until room
temperature. As this is a very juice pie, it is best served in
bowls.

Note: If using frozen fruit, baking time will need to be increased.

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