• 2 cups blackberries, or black raspberries
• 1/2 lb. red raspberries
• 1-1/3 cups sugar
• 3 Tbs. all purpose flour
• 1/8 tsp. ground cinnamon
• 1/2 tsp. lemon zest
• 2 ready-made pie crusts
• 2 tsp. unsalted butter

Preheat oven to 400°F. Combine first 6 ingredients in a mixing bowl and mix thoroughly. Place one pie crust in the bottom of a 9 inch pie pan. Gently arrange dough in pan, pressing lightly along the sides so that 1 inch hangs over edge of pan. Fill with fruit mixture and dot with butter. Cut a 3 inch slit in center of remaining pie crust and center on top of pie. Pinch overhanging dough together, roll under and crimp with thumb and forefinger to seal dough around the edge. Place pie on a pie ring or small baking sheet to catch dripping juices. Bake 40-45 minutes or until juices bubble around edges and crust is golden brown.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 386, fat 13.5g, 31% calories from fat, cholesterol 3mg, protein 3.7g, carbohydrates 64.8g, fiber 4.6g, sugar 40.5g, sodium 293mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.6, Bread: 0.1, Lean meat: 0.0, Fat: 2.5, Sugar: 3.2, Very lean meat protein: 0.0

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