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04/28/2011 National Blueberry Pie Day Old Glory Cherry-Blueberry Pie

Source of Recipe

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Recipe Introduction

There are dozens of delicious types of pies around the world – which can make it difficult for people to choose which one they want to eat! Today the decision is easy though because it is National Blueberry Pie Day. Blueberry pie is a sweet pie that can be filled with fresh or frozen blueberries, blueberry filling, or even blueberry custard. It is one of the more popular pie flavors in the United States. Blueberry pies are also quite common at summer picnics and July 4th celebrations when blueberries are in season. Did you know that Maine produces more blueberries than any other state? In fact, Maine produces 25% of all low bush blueberries in North America. That makes this New England state the largest producer of blueberries in the world! Head to your favorite bakery or make your own tasty blueberry pie to enjoy on National Blueberry Pie Day!

List of Ingredients

HOME COOKIN’ 04/28/2011 National Blueberry Pie Day Old Glory Cherry-Blueberry Pie




Old Glory Cherry-Blueberry Pie


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



Recipe


Flag pastry
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.

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.
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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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