Star-Spangled Pie

Star-Spangled Pie

Try making this fun and healthy pie for your crowd this Independence Day! The calorie difference in the crust alone compared to regular crust recipes is about 1/2 the calories. You can easily substitute blueberries for the blackberres and strawberries for the cherries, so just make it with whatever blue and red fruits you have! Happy Independence Day!Star Spangled Flag Pie

5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries
3 tablespoons lemon juice
1 1/2 cups fresh blackberries, rinsed and drained, or frozen blackberries
1 cup sugar or Splenda
1/4 cup cornstarch
2 Makings of “Light Pie Crust”
2 teaspoons light butter or margarine, cut into small pieces

In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blackberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blackberries.
Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blackberry mixture into unfilled area. Scatter butter evenly over fruit.
Top filling with stars and stripes as seen above, making flag pattern. Set pie in a foil-lined 13- by 17-inch baking pan.
Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 30-45 minutes. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil.
Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours.

Adapted from: MyRecipes