Rose Mary's DEEP DISH BERRY LICIOUS BERRY PIE

Preheat oven to375 degrees F. Lay one pie crust into bottom of deep dish pie pan, and bake in oven about 5 miutes, then remove and set aside till needed.

Wash and separate berries, removing stems & bad ones then place in a large bowl, then wash and hull strawberries, and cut into quarters and add to blueberries & set aside.

In a smaller bowl combine sugar, nutmeg, cinnamon, flour, salt & allspice and stir to mix. Then sprinkle over berries, then add melted butter, toss gently to coat. Then pour mixture into pie tin.Combine vanilla with orange juice, stir and sprinkle over berry mixture in pie pan.

Now using a pastry cutter or knife, unroll pie crust and cut into wide strips and place over top of fruit, alternate strips to make a lattice top crust, or if you prefer, you can leave pie crust whole, but be sure to add at least 5 or 6 slits so steam can escape as the pie cooks. Crimp edges then brush top of crust with evaporated milk or egg wash, and sprinkle with turbinado or regular sugar. Place on a cookie sheet to catch any potential drips, then place in preheated oven, and bake at 375 degrees F. for 55 minutes to 1 hour or until crust is golden brown.

You can make this pie with all regular sugar if desired, I just opted to use both, to create a less sweet combination. Since we prefer it less sweet. You may also use all splenda. Brushing the top of the crust with the milk or egg wash helps to give it a more golden color. If you do not have a 12 inch deep dish pie tin you can make 2 regular size pie tins.
The turbinado sugar is commonly used by food stylist, to give food a much better eye appeal. It is usually found in the baking isle, I found mine at Wal Mart.