2 raw pie crusts
3/4 c sugar
2 T cornstarch
1 T all purpose flour
1 c canned sweet cherries
1 1/2 c sliced strawberries
1 1/4 c blueberries
3/4 c blackberries
1/2 raspberries
1 T lemon juice

2 raw pie crusts 3/4 c sugar 2 T cornstarch 1 T all purpose flour 1 c canned sweet cherries 1 1/2 c sliced strawberries 1 1/4 c blueberries 3/4 c blackberries 1/2 raspberries 1 T lemon juice

Preheat oven to 375.

Whisk sugar, cornstarch and flour together. Stir together sugar mixture, fruit and lemon juice. Pour into crust.

Slice remaining pie crust into strips and arrange strips in lattice pattern over filling. Cover with foil to prevent excess browning.

Bake at 375 for 1 hour or until brown and bubbly.