2 1/2 lbs. sweet cherries, pitted and sliced in half
3 Tbs. corn starch
1/2 cup plus 2 Tbs. brown sugar
3 Tbs. lemon juice
pinch of salt
2 cups blueberries
2 rounds of pie dough
1 egg mixed with 2 tsp. water
turbinado sugar (optional)
In a medium bowl combine the cherries, 2 Tbs. corn starch, 1/2 cup brown sugar, 2 Tbs. of lemon juice and a pinch of salt. Set aside.
In a small bowl combine the blueberries with the remaining corn starch, brown sugar, lemon juice and a pinch of salt. Set aside
Pre-heat oven to 350°F.
On a lightly floured board, roll one round of pie dough into a 10” x 15” rectangle, about 1/8” thick. Using a rolling pin, carefully transfer the pie dough into a 9” x 13” baking pan. Press the pie dough down into the pan and trim any excess pie dough.
With the longest side of the baking pan closest to you, arrange the blueberries and cherries into a flag shape by placing the blueberries in a rectangle in the upper left hand corner and filling the remaining space with the cherries. Set aside.
On a lightly floured board roll out the remaining pie dough until 1/8” thick and about 15” in diameter. Using a ruler, cut out 6 – 1” strips of dough. Using a 2” star shaped cookie cutter, cut out 8 star shapes. (Save the excess dough and consider making 4 braids for the edges of the pie – this step is totally optional).
Gently place the stars over the blueberries and the stripes over the cherries, making sure to gently but firmly attached the ends of the dough to the sides of the pans. Brush the dough with egg wash and sprinkle with turbinado sugar.
Bake pie for about 45 – 50 minutes or until the filling is bubbling. Allow pie to cool for at least 2 hours before serving.
Makes 6 to 8 servings.