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Cherry-Blueberry Pie Recipe

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This recipe for Cherry-Blueberry Pie is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 box (15 oz.) refrigerated pie crusts, softened as directed on box.

Filling:
1/2 cup sugar
2 Tbsp. cornstarch
1/4 tsp. ground cinnamon
1 can (21 oz.) cherry pie filling
1 1/2 cups fresh blueberries or raspberries

Crust Glaze:
1 egg white
1 tsp. water
2 tsp. sugar
Directions:
Directions:
Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In a large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Stir in pie filling and blueberries; spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust.
In small bowl, beat egg white and water with fork until blended; brush over top of pie (discard any remaining egg white mixture). Sprinkle with 2 tsp. sugar. Cover edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
Bake 45 to 55 minutes or until crust is golden brown. Cool on cooling rack at least 2 hours before serving.

 

 

 

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