Instructions

1. 1
   Preheat oven to 350°F (175°C)
2. 2
   Drain cherries, reserving juice; set cherries aside.
3. 3
   Add water to juice if necessary to make ½ cup liquid.
4. 4
   In a large saucepan, mix together cherry juice, sugar, cornstarch and flour. Stir until smooth, then cook on medium heat until it starts to thicken.
5. 5
   Add fruit, preserves and lemon juice. Mix well.
6. 6
   Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling.
7. 7
   Cut several slits in the middle of the second crust and place it over the filling.
8. 8
   Crimp the edges, and brush with melted butter.
9. 9
   Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary.