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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 F. 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 F. Reduce temperature to
350 F, 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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