American Flag Berry Pie

• Pastry for a double-crust pie (9 inches)
• 2-1/2 cups pitted dark sweet cherries
• 2-1/2 cups fresh blueberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter
• Additional sugar

1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
2. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter.
3. Roll out remaining pastry into a 10-in. circle. Cut pastry in half. Cut one half into two wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars.
4. Cut remaining pastry pieces into 1/2-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil.
5. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack.

pastry, sweet cherries, fresh blueberries, sugar, allpurpose, ground cinnamon, butter, sugar

Taken from www.tasteofhome.com/recipes/american-flag-berry-pie/ (may not work)