• 8servings
  • 387calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes)

  2. 3 tablespoons lemon juice

  3. 1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries

  4. 1 cup sugar

  5. 1/4 cup cornstarch

  6. Flag pastry

  7. 2 teaspoons butter or margarine, cut into small pieces

  8. Vanilla ice cream

Instructions Jump to Ingredients ↑

  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.


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