Old Glory Cherry-Blueberry Pie

Photo: James Carrier

Top a juicy cherry and blueberry pie with a pastry crust cut into stars and stripes for a festive 4th of July dessert.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 37%
  • Protein: 3.8g
  • Fat: 16g
  • Saturated fat: 6.9g
  • Carbohydrate: 59g
  • Fiber: 2.3g
  • Sodium: 197mg
  • Cholesterol: 21mg

Ingredients

  • 5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes)
  • 3 tablespoons lemon juice
  • 1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Flag pastry
  • 2 teaspoons butter or margarine, cut into small pieces
  • Vanilla ice cream (optional)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan.
  4. 4. 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.
  5. 5. 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.
Note:

If using fresh cherries, buy about 1 3/4 pound; if using frozen, you'll need about 1 1/2 packages, 16 ounces each.

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