Old Glory Cherry-Blueberry Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Top a juicy cherry and blueberry pie with a pastry crust cut into stars and stripes for a festive 4th of July dessert. 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) |
Directions:
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.
|
|