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Cherry-Blueberry Pie Recipe

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This recipe for Cherry-Blueberry Pie, by , is from Rees Family Recipes, 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!

Contributor:  
Contributor:  
Jennifer Day

Category:
Category:

Ingredients:  
Ingredients:  
9-in double pie crust
1/2 c. white sugar
2 t. cornstarch
1/4 tsp. ground cinnamon
30-oz. can cherry pie filling
2 c. blueberries

Directions:
Directions:
Preheat oven to 425 F. Press one of the pie crusts into a 9-in. pie plate. In a large bowl, stir together sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with second crust and seal the edges. Vent pie and brush with milk. Sprinkle top of pie with sugar. Bake 45-55 minutes in preheated oven, or until crust is golden brown. Cover edges of crust with foil if they appear to be getting too dark. Cool before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour, 30 min.
Personal Notes:
Personal Notes:
From allrecipes.com. I am not good with cherry pies, and it never occurred to me that you could actually use canned cherry pie filling to make a cherry pie! This is a very easy recipe to make, even if you are a beginner at making pies. You can use frozen blueberries, but it adds to the liquid in the pie, so I prefer fresh. I also like to add a little nutmeg to the filling.

 

 

 

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