Cherry & Strawberry Crostata

Cherry & Strawberry Crostata

Half 1 quart strawberries and remove the pits from 1 pint sweet cherries.

Toss in a bowl with 2-3 tablespoons of sugar, 2-3 tablespoons of all-purpose flour, juice of half a lemon, and a pinch of salt. Toss fruit together and mound in the center of a round pie shell, leaving 1-1/2 rim.

Fold and crease slightly until the fruit is contained. Brush crust with melted butter and sprinkle with a nice little layer of sugar. Bake for 45 minutes at 425 F. Serve with ice cream or whipped cream, and enjoy.