2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)
How to Make It
In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries.
Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit.
Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan.
Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil.
Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired.
If using fresh cherries, buy about 1 3/4 pound; if using frozen, you'll need about 1 1/2 packages, 16 ounces each.
I agree the filling does not thicken up very well... especially if you're using frozen fruit. I tried the following, and it fixes the problem well: I measure the cornstarch a little shy of the full 1/4 cup. Mix it into fruit as directed. Then, measure a tablespoon of instant tapioca, sprinkle about a quarter of it into the blueberries, the rest into the cherries, gently stir. The instant tapioca will thinken things up well.
Need a "star" cutter? Check your child's Play-Doh set... mine had a perfect one!
For our family, it wouldn't be 4th-of-July without this pie.
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