Source: Sunset magazine, July 2001
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 granulated sugar
1/4 cup cornstarch
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)
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 x 17-inch baking pan.
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.
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.
Makes 8 to 10 servings.
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
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.