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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CHERRY-BLUEBERRY PIE Recipe

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This recipe for CHERRY-BLUEBERRY PIE is from Watterson Trail Church of Christ, 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 15-oz. package Pillsbury Refrigerated Pie Crusts
Filling:
1/2 cup sugar
2 tbsp. cornstarch
1/4 tsp. cinnamon
1 21-oz. can cherry pie filling
1 1/2 cups frozen or fresh blueberries
Garnish:
1 egg white
1 tsp. water
2 tsp. sugar
Directions:
Directions:
Heat oven to 425º. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.

In large bowl, combine 1/2 cup sugar, cornstarch and cinnamon; mix well. Add pie filling and blueberries; mix well. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places on top crust.

In a small bowl, combine egg white and water; beat with fork. Brush over top crust. (Discard any remaining egg white mixture.) Sprinkle crust with 2 teaspoons sugar. Cover edges of crust with foil.

Bake at 425º for 45-55 minutes or until crust is golden brown, removing foil last 10 minutes if necessary to brown edges of crust.

Cool 2 hours before serving.

 

 

 

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