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

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

387 calories; calories from fat 37%; protein 3.8g; fat 16g; saturated fat 6.9g; carbohydrates 59g; fiber 2.3g; sodium 197mg; cholesterol 21mg.