Deep-Dish Cherry-Berry Pie
Favorite Pastry for 9-Inch One-Crust Pie -- (see recipe)
3/4 cup sugar
1/2 cup all-purpose flour
2 1/3 cups fresh red tart cherries -- pitted*
2 cups fresh strawberries -- cut in half
1 teaspoon grated orange peel
1 tablespoon orange juice
Red food color, if desired
1 tablespoon butter or margarine
Heat oven to 425º. Generously grease square pan, 9 × 9 × 2 inches, or deep-dish pie plate, 9 1/2 × 1 3/4 inches. Prepare pastry as directed-except roll into 10-inch square. Make cutouts near center so steam can escape. Mix sugar and flour in medium bowl; stir in cherries, strawberries, orange peel, orange juice and red food color. Turn into pan.
Dot with butter. Fold pastry in half; place over fruit mixture. Fold edges of pastry just under inside edges of pan; press pastry to edges of pan.
Bake about 55 minutes or until juice begins to bubble through cutouts in crust. Serve warm with whipping (heavy) cream if desired.