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Cherry-Blueberry Pie

Cherry-Blueberry Pie

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
April Butler

April Butler

A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
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Reviews

ruthee
40

ruthee

4/8/2007

This pie is amazing! I actually prepared it a couple months ago-minus the egg white and suger on top and froze it-took it out of the freezer today, added the egg and suger and popped it in the oven on 350 for about 70 minutes, Everyone LOVED it!! I'm actually planning on making at least 2 more(this week) to stick in the freezer for when i need a good pie!

STAR6443
30

STAR6443

12/27/2006

Everyone LOVED the flavors mixed and the pie was a huge success. I doubled the recipe, added a 1/3 c more sugar and 4 tablespoons of butter in single T pats on top of the filling before covering with top shell(something my grandmother always did) and used a very deep dish pie pan saving back about 1/2 cup of filling, pie did over flow a bit but somehow it just wouldn't be berry pie if it didn't over flow. I always cook on an old cookie sheet. I also had to increase the cooking time, starting at 425 for about 15 minutes then 350 for 60 minutes.

Jessica
23

Jessica

6/13/2007

I remembered the recipe wrong when I went to the store and got blueberry pie filling. I "washed" the filling part off in a collander and just used the blueberries left over. Also, I don't own a pastry brush so I used my husband's grill, baster brush to apply the egg wash. I also over cooked it. Regardless of what I did it still came out great. The cherries make it sweet and the blueberries give it a tartness. Oh yeah, I also used premade pie shells!

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