Ingredients
- canned sweet cherries with juice, canned, sweet, with juice1 cup
- white sugar3/4 cup
- cornstarch2 tablespoons
- flour1 tablespoon
- fresh blueberries, fresh1 1/4 cups
- raspberries1/2 cup
- fresh blackberries, fresh3/4 cup
- fresh strawberries, fresh, sliced1 1/2 cups
- strawberry preserves2 tablespoons
- fresh lemon juice, fresh1 tablespoon
- pie crusts, store-bought or homemade2
- butter, melted1 tablespoon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Preheat oven to 350°F (175°C)
Drain cherries, reserving juice; set cherries aside.
Add water to juice if necessary to make ½ cup liquid.
In a large saucepan, mix together cherry juice, sugar, cornstarch and flour. Stir until smooth, then cook on medium heat until it starts to thicken.
Add fruit, preserves and lemon juice. Mix well.
Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling.
Cut several slits in the middle of the second crust and place it over the filling.
Crimp the edges, and brush with melted butter.
Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary.
