Stars-and-Stripes Pie

ACTIVE TIME: 50 min. TOTAL TIME: 6 hrs. SERVES: 10

1 (11 oz.) pkg. piecrust mix

1 (6 oz.) cont. blueberries

1⁄2 cup blueberry preserves

1 Tbs. cornstarch

1 tsp. grated lemon zest

1 (21 oz.) can cherry pie filling

1 (6 oz.) cont. raspberries

1 egg white, slightly beaten

Coarse white decorating sugar

1 Place baking sheet on oven rack. Heat oven to 375°F. Line 2 baking sheets with wax paper. Prepare crust according to package directions; divide dough into two pieces. Shape one into 1⁄2"-thick disk; wrap in plastic and chill. On floured surface, roll out remaining dough into 12" round. Fit into 9" pie pan; trim edge. Chill. On floured work surface, roll out first dough into 11" round. Using knife, cut 4 (3⁄4"-wide) strips from center.

Cut 1 strip in half crosswise. For stars on top of pie and around edge, see directions below. Transfer strips and stars to baking sheets. Cover; chill.

2 Combine blueberries, preserves, cornstarch and 1⁄2 tsp. zest. In separate bowl, combine cherry pie filling, raspberries and remaining zest. Cut out 7"x11⁄2" strip from cardboard. Cover in foil; fold in half to make L shape. Using cardboard divider, section off star part of pie in upper-left corner of crust; fill with blueberry mixture. Spoon cherry mixture into remaining section; gently lift and remove divider.

3 Brush dough strips and small stars with some of egg white; sprinkle with decorating sugar. Lightly brush pie edge with water. Arrange strips over filling, trimming to fit; lightly press onto pie edge. Arrange small stars over blueberry filling. Arrange large stars on pie edge, slightly overlapping; press lightly to attach. Brush stars on edge with egg white; sprinkle with sugar. Bake on hot baking sheet until golden and bubbly, about 1 hr., 15 min., covering edge with foil if browning too quickly. Let cool on rack.