"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for CHERRY-BLUEBERRY PIE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Puckett


1 15-oz. package Pillsbury Refrigerated Pie Crusts
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
1 egg white
1 tsp. water
2 tsp. sugar

Heat oven to 425. 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 425 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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