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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You could also top this tangy dessert with a scoop of vanilla ice cream. Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 tablespoon sugar |
1 1/2 cups sugar |
2 (16-ounce) packages frozen blueberries |
1 (16-ounce) package frozen cherries |
1 cup fresh or frozen cranberries |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 cup cold butter or margarine, cut up |
garnish: whipped topping |
Directions:
1. Unfold 1 piecrust, and press out fold lines; cut pastry into 1-inch strips, and place on a baking sheet. Unfold remaining piecrust; press out fold lines, and cut into 1/2-inch strips. Sprinkle evenly with 1 tablespoon sugar, and place on a baking sheet.
2. Bake pastry strips at 425° for 7 to 8 minutes or until golden.
3. Stir together 1 1/2 cups sugar and next 5 ingredients. Spoon half of berry mixture into a lightly greased 13- x 9-inch baking dish, and top evenly with 1-inch baked pastry strips. Spoon remaining berry mixture into baking dish; dot with butter.
4. Bake at 400° for 30 to 35 minutes or until bubbly. Top with 1/2-inch baked pastry strips. Garnish, if desired.
5. *1 Granny Smith apple, peeled and chopped, may be substituted.
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