Cookbook:Cherry-Berry Jumble Fruit Pie

| American cuisine | Vegetarian Cuisine | Dessert

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

Procedure

 * 1) Preheat oven to 350°F (175°C)
 * 2) Drain cherries, reserving juice; set cherries aside.
 * 3) Add water to juice if necessary to make ½ cup liquid.
 * 4) 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.
 * 5) Add fruit, preserves and lemon juice. Mix well.
 * 6) Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling.
 * 7) Cut several slits in the middle of the second crust and place it over the filling.
 * 8) Crimp the edges, and brush with melted butter.
 * 9) Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary.