Recipe Git v1

Cherry-Berry Jumble Fruit Pie

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Drink, Vegetarian, Baked

Tags: baking, inexpensive, medium difficulty, recipes for dessert, recipes for pies and tarts, recipes using blackberry, recipes using blueberry, recipes using cherry, recipes using raspberry, recipes with metric units, recipes without servings, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACherry-Berry_Jumble_Fruit_Pie)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACherry-Berry%20Jumble%20Fruit%20Pie&oldid=4587354

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

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.