Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1423.4 Kcal (5959 kJ) | ||
| Calories from fat | 68.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 17.76mg | 1% | |
| Potassium | 1782.19mg | 38% | |
| Total Carbs | 346.9g | 116% | |
| Sugars | 270.89g | 1084% | |
| Dietary Fiber | 25.1g | 100% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 69.8mg | 116% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 118.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 112.68 Kcal (472 kJ) | ||
| Calories from fat | 5.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 12% | |
|---|---|---|---|
| Cholesterol | 1.61mg | 7% | |
| Sodium | 1.41mg | 1% | |
| Potassium | 141.08mg | 38% | |
| Total Carbs | 27.46g | 116% | |
| Sugars | 21.44g | 1084% | |
| Dietary Fiber | 1.99g | 100% | |
| Protein | 0.84g | 21% | |
| Vitamin C | 5.5mg | 116% | |
| Calcium | 9.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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