Cherry-Berry Jumble Fruit Pie
Cherry-Berry Jumble Fruit Pie packs five kinds of fruit under one double crust. Canned sweet cherries supply the juice that is cooked with sugar, cornstarch and flour into a glossy base, so the fresh berries are coated in a thickened syrup rather than left to flood the pie. A spoonful of strawberry preserves and a little lemon juice tie the mix together. It makes eight slices and works with store-bought crusts.
Instructions
Heat the oven to 350°F (175°C).
Drain the cherries over a bowl and keep the juice, setting the cherries aside. If the juice measures less than ½ cup, add water to bring it up to ½ cup.
In a large saucepan, stir the cherry juice, sugar, cornstarch and flour together until smooth. Cook over medium heat until the mixture begins to thicken.
Stir in the cherries, blueberries, raspberries, blackberries, strawberries, preserves and lemon juice. Mix well so the fruit is evenly coated.
Fit one crust into a 9-inch (23 cm) pie pan or plate and spoon in the fruit filling.
Cut several slits in the middle of the second crust and lay it over the filling. Crimp the edges to seal, then brush the top with the melted butter.
Bake for 40 to 45 minutes, until the crust is golden brown. Ovens vary, so start checking a little early and allow extra time if needed.
Make it personal.
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