Cherry-Berry Jumble Fruit Pie

Name: Cherry-Berry Jumble Fruit Pie
Prep time: 40 min
Total time: 2 h 10 min
Yield: 10
Ingredients: 1 recipe unbaked Perfect Pie Crust; 3/4 c. sugar; 2 tbsp. cornstarch; 1 tbsp. all-purpose flour; 1 c. canned sweet cherries; 1 1/2 c. fresh sliced strawberries; 1 1/4 c. fresh blueberries; 3/4 c. fresh blackberries; 1/2 c. fresh raspberries; 1 tbsp. fresh lemon juice

By Lyda Jones BurnettePublished: Aug 13, 2014

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Yields:

Prep Time:

40 mins

Total Time:

2 hrs 10 mins

Inspired by Sarah Spaugh's winning pie at the 2006 North Carolina State Fair.

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Ingredients

1 recipe unbaked Perfect Pie Crust
3/4 cup sugar
2 Tbsp. cornstarch
1 Tbsp. all-purpose flour
1 cup canned sweet cherries
1 1/2 cups fresh sliced strawberries
1 1/4 cups fresh blueberries
3/4 cup fresh blackberries
1/2 cup fresh raspberries
1 Tbsp. fresh lemon juice

Directions

1. Step 1Roll out half the dough on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrigerate 30 minutes to 1 hour.
2. Step 2Preheat oven to 375 degrees F.
3. Step 3Whisk together sugar, cornstarch, and flour. Stir together sugar mixture, fruit, and lemon juice. Pour into prepared crust.
4. Step 4Roll out remaining dough disk to about 1/4-inch thickness on a lightly floured surface. Cut dough into 9 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips into bottom crust; crimp edge of crust.
5. Step 5Bake at 375 degrees F for 1 hour or until lightly brown and bubbly. Cover with foil, if necessary, to prevent excess browning.