1-1/2 pounds tart cherries, pitted, or 3 cups frozen, pitted tart cherries
3 cups assorted berries such as blueberries, raspberries and blackberries
1/4 cup cornstarch
2 tablespoons flour
1 cup + 2 teaspoons sugar
3 tablespoons milk or cream
1 large egg
2 tablespoons coarse sanding sugar or raw sugar
Pie dough (use a favorite recipe, enough for a double crusted pie)
Toss the cherries and berries with the cornstarch, 1 cup sugar, and 2 tablespoons of flour.
Roll out half of the pie dough. Lightly spray a pie tin with non-stick spray. Gently place the dough in the tin, making sure there is at least a 1-inch over lap of pastry on the edge. Place fruit in pie.
Roll out the remaining dough. Prepare the egg glaze by combining the milk or cream with a large egg.
Mix to combine. With a pastry brush, lightly brush the egg glaze on the rim of the pie. Place the top dough layer on the pie. Press around the pie to adhere the edges. Trim and crimp edges.
With remaining dough, make seven cookie cutter decorations for the top of the pie.
With a pastry brush, glaze the top of the pie with the egg glaze. Place the decorations evenly around the pie. Make two slits with a knife in the middle of the pie to release steam. Sprinkle sanding sugar or raw sugar on top of the pie.
Place pie in the refrigerator for 30 minutes before baking. This will harden the crust so that it has less of a tendency to shrink when baking. Bake in a 375º F preheated oven for one hour or until the top of the pie is nicely browned. Make sure to place the pie on a baking sheet in case some of the mixture comes out of the edge. Cool for one hour before serving.