PRESIDENTIAL PIE

Sour-cream pie pastry (recipe follows)

1 cup cherry preserves

1/4 cup sugar

3 tablespoons cornstarch

1/2 pound blueberries

3/4 pound raspberries

2 teaspoons butter

Mix: Scrape preserves into a large bowl. Stir together sugar and cornstarch; sprinkle onto preserves; mix thoroughly. Roll in blueberries and raspberries. Add butter; cut into bits. Using a rubber spatula, mix gently.

Fill: Line a baking sheet with parchment paper. Set chilled crust on top. Pile fruit mixture into the crust. Settle frozen lattice on top.

Bake: Slide into a 400-degree oven and bake until crust is light brown, 25 minutes. Cover loosely with foil and continue baking until the crust turns golden brown and the juices bubble, 20-25 minutes more. Cool on a rack completely before sliding off ring and slicing.

Serves 8