Cherry-berry Jumble Fruit Pie

Ingredients

• 1 cup canned sweet cherries with juice
• ¾ cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1¼ cups blueberries
• ½ cup raspberries
• ¾ cup blackberries
• 1½ cups strawberries
• 2 tablespoons strawberry preserves
• 1 tablespoon lemon juice
• 2 store-bought
• 1 tablespoon butter

Steps

1. Preheat the oven to 350°F (175°C).
2. Drain the cherries, reserving juice.
3. Set the cherries aside.
4. Add water to the juice if necessary to make ½ cup liquid.
5. In a large saucepan, mix together the cherry juice, sugar, cornstarch and flour.
6. Stir until smooth.
7. Cook on medium heat until it starts to thicken.
8. Add the fruit, preserves and lemon juice.
9. Mix well.
10. Place 1 crust in a 9-inch (23 cm) pie pan or plate.
11. Spoon in the fruit filling.
12. Cut several slits in the middle of the second crust.
13. Place it over the filling.
14. Crimp the edges, and brush with melted butter.
15. Bake until the pie is golden brown, 40 to 45 minutes.
16. Oven temperatures vary, so the time may vary.