Honey Drizzled Blueberry Raspberry Pie

Now this might just become one of your favorites. Make sure you have a cold glass of milk and don't forget a scoop of vanilla ice cream - OMG!!

Ingredients

1 Pastry for double-crust pie (9 inches)

1 egg white

2 tablespoons water, divided

1 cup and 1 tablespoon of granulated sugar

1/4 cup cornstarch

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 cups fresh blueberries

1 cup fresh raspberries

1/4 cup warm raw honey

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.

In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.

Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.

Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Drizzle with warm honey and serve.

Remaining pie should be refrigerated.