My favorite cherry pie! This is my go to recipe for all my fruit pies! My husband loves cherry pie, so I usually omit the blueberries, but its a good recipe to follow.
Old Glory Cherry-Blueberry Pie
Photo: James Carrier
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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
- 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)
- 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. 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. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan.
- 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. 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.
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