Can you believe that we're already half way through our week? I don't know why it feels like time is just flying by me, probably because I am counting down the days until I return to Texas and am reunited with my love :) Has it been flying by for all of y'all too? I am very thankful to feel more like myself today, not in as much pain as yesterday and actually got out of the house for a change too. My version of "getting out of the house" is pretty minuscule compared to most people, but I picked up my prescriptions and some groceries so it's a win in my books :)
I am super excited about today's post, as I explained yesterday this specific recipe was completely out of my comfort zone and I was successful so I just couldn't wait to share it with all of y'all. I don't know about y'all but I love me some pie, specifically cherry pie so I was super pumped when I came across this recipe. It's not an apple pie, which is uber American, but it's pretty comparable in my books and very patriotic ;) But enough talk, let's get to this delicious treat already!
1) Preheat oven to 400F. In a large bowl, mix cherries with 2 tablespoons of lemon juice. In a small bowl, mix blueberries with remaining 1 tablespoon of lemon juice. (yes I squeezed a fresh lemon lol)
2) Combine the sugar and cornstarch, gently stir 1 cup of the mixture with the cherries and the remaining 1/4 cup with the blueberries (I tossed it with my hands to be more careful).
4) Top with the stars and strips (I made an extra batch of pastry and cut it by hand).
5) Set pie in a foil lined 13"x17" baking pan. Bake on the bottom rack until the fruit in the middle bubbles and the pastry is well browned (checking at the 1 hour mark). If the edges brown too quickly (check after 40 minutes), cover loosely with tin foil. Let pie cool on a wire rack for 3 hours, and can be left on the counter for 8 hours (max). Cut into wedges and serve with ice cream or whip cream.