Aronia Cherry Pie

Preheat the oven to 400°F. Line a 9-inch pie plate with the bottom pie crust.

In a large bowl, combine the tart cherries, aronia berries, sugar, cornstarch, and lemon juice. Gently stir until the fruit is evenly coated and the cornstarch is fully incorporated.

Pour the filling into the prepared pie crust, spreading it into an even layer. Place the top crust over the filling, then trim and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape during baking.

Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the crust begins to brown too quickly, cover the edges loosely with aluminum foil during the final portion of baking.

Allow the pie to cool for at least 2 hours before slicing so the filling has time to thicken and set.

Tip: For a beautiful golden crust, brush the top with a beaten egg or a little milk and sprinkle with coarse sugar before baking.