To make this American flag pie you’ll need:
Place the cherries and lemon juice in a pan and heat on medium heat until the cherries turn soft, release their juices, and start to simmer (about 8-10 minutes). Stir often.
Meanwhile, combine the cup of sugar with the cornstarch. Pour the dry mixture into the cherries and stir well over the heat. Once the mixture is ready (it will be completely combined and juicy) take off the stove and allow to cool until needed to fill the pie.
Place the blueberries and 1/4 cup water in a pan on medium heat until the berries begin to release their juices and simmer (about 3-5 minutes). Stir often.
Meanwhile combine the sugar, cornstarch, cinnamon, and lemon zest in a bowl. Pour into the blueberry pan and stir well. Once combined, remove from heat and allow the mixture to cool.
Next use the pie crust to cut out stripes and stars. Place on top of the filling and refrigerate the pie for at least 30 minutes.
Then bake the pie at 400 for 30-40 minutes. Watch the crust closely during baking to ensure a golden finish.