Fresh Berry Pie

I just love berry season!  Having lots of raspberries and strawberries fresh from the farm market, I made this pie.  It is chock full of beautiful red berries and has a wonderful sweet & tart zing to it.  Serve it warm topped with freshly whipped cream or ice cream for a yummy dessert treat.

INGREDIENTS:

2 pie crusts, one for bottom and one for top (I used Pillsbury refrigerated crusts)

6 to 7 cups of fresh berries (I used a combination of strawberries & raspberries)

¾ cup Splenda (or 1 ½ cups sugar)

3 Tablespoons tapioca

2 Tablespoons flour

1 teaspoon lemon juice

1 teaspoon vanilla

1 Tablespoon milk & sugar for sprinkling

DIRECTIONS:

1. Heat oven to 375°F.  Place one pie crust in glass 9-inch pie pan.
2. In large bowl, stir together ¾ cup Splenda, flour, tapioca, lemon juice, and vanilla; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.

Place pie on large cookie sheet (in case of spill over) on middle oven rack.  Bake about 1 hour or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving