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Cherry-Blueberry Pie Recipe

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This recipe for Cherry-Blueberry Pie, by , is from Momma Bear's Cookbook II, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Gilstrap


1 (15-oz.) pkg 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 blueberries
1 egg white
1 tsp water
2 tsps sugar

Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
Heat oven to 425.
In large bowl, combine 1/2 cup sugar, cornstarch & 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 in top crust. In small bowl, combine egg white & water; beat with fork.
Brush over top crust. (Discard any remaining egg white mixture.)
Sprinkle crust with 2 tsp sugar.
Cover edges of crust with foil. Bake for 45-55 minutes or until crust is golden brown, removing foil during last 10 minutes if necessary to brown edges of crust.
Cool 2 hours before serving.

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