Deep Dish Cherry-Berry Pie

In a very large bowl combine sugar and cornstarch; stir in cherries and raspberries. Let stand 1 hour until fruit is partially thawed, stirring occasionally.

Preheat oven to 375°F. Meanwhile prepare pastry. On a lightly floured surface, roll 1/2 of the pastry to a 17x12-inch rectangle; transfer* to a 13x9-inch baking dish. Trim edges to 1/2 inch over sides of the dish. Transfer partially thawed fruit to prepared dish.

On a lightly floured surface, roll remaining pastry to a 15x10-inch rectangle. Cut lengthwise into 3/4-to 1-inch wide strips. Weave in a mock lattice atop filling, trimming and pressing lightly into pastry on the edges. Fold over pastry edge.

Place on a baking sheet and bake about 2 hours or until bubbles begin to appear close to center of pie** , covering top lightly with foil after about 1 1/4 hours of baking to prevent top pastry edges from overbrowning