Blueberry Cherry Pie

Blueberry Cherry Pie

75 Reviews 12 Pics
Recipe by  Deanna

“A very yummy pie, made with fresh blueberries and fresh cherries.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
  2. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

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Reviews (75)

Rate This Recipe


I made this pie with canned cherries & frozen blueberries I had on hand & it was still delicious. I only added 3/4cup of sugar to compensate for the sweeter fruit.



This is fantastic and easy. Like the others, I lowered the sugar content to 3/4 cup and the cinnamon to 1 tsp and added 1 tsp vanilla. I also changed it to 3 cups fresh cherries and 2 cups fresh blueberries. It comes out great, even without a top crust.



I enjoyed the blueberry/cherry/cinnamon combination, but I found the pie to be a little too sweet.

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Amount Per Serving (8 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Blueberry Pie


next recipe:

Lemon Blueberry Custard Pie