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Old Glory Cherry-Blueberry Pie




  1. In a large bowl, mix cherries with 2 tablespoons lemon juice.
  2. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice.
  3. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries.
  4. Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free.
  5. Spoon blueberry mixture into unfilled area.
  6. Scatter butter evenly over fruit.
  7. Top filling with stars and stripes as directed for flag pastry.
  8. Set pie in a foil-lined 13 x 17-inch baking pan.
  9. Bake on the bottom rack of a 400 degrees F 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.
  10. Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours.
  11. Cut into wedges and serve with ice cream, if desired.

Yield: 8 to 10 servings

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 per serving: Calories 387(37% from fat); Fat 16g (sat 6.9g); Protein 3.8g; Cholesterol 21mg; Sodium 197mg; Fiber 2.3g; Carbohydrate 59g

Source: Sunset magazine, July 2001

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