Cherry-Berry Jumble Fruit Pie
Total Time
1 hour
Servings
8 slices
1 cup canned sweet cherries with juice
¾ cup white sugar
2 tablespoons cornstarch
1 tablespoon flour
1¼ cups fresh blueberries
½ cup raspberries
¾ cup fresh blackberries
1½ cups fresh strawberries, sliced
2 tablespoons strawberry preserves
1 tablespoon fresh lemon juice
2 store-bought or homemade pie crusts
1 tablespoon butter, melted
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.
45 minutes