In this double-crusted delicacy, cherry and blueberry pie offers a fresh and enjoyable twist on the traditional dessert.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- ½ cup white sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 1 (21 ounce) can cherry pie filling
- 1 ½ cups frozen blueberries
- 1 egg white
- 1 teaspoon water
- 2 teaspoons sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Press one of the pie crusts into a 9-inch pie plate. Stir together 1/2 cup sugar, cornstarch, and cinnamon in a large bowl. Stir in cherry pie filling and blueberries. Spoon into pie crust. Top with second crust and press the edges to seal. Flute edges or press with the tines of a fork. Whisk together egg white and water in a cup with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons sugar.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Reviews
Absolute family favorite for many years now. I won’t change a thing about it!
absolutely delightful! Have made this many times and neighbors ask for it. Easy to make and always a treat!
Delicious!
GREAT!!!!!
Fruit is in season so I used 2-1/2 cups each of blueberries and cherries. Prebaked the bottom crust. Baked pie at 350 degrees for 40-45 min. I have a large diameter rigid plastic straw which I think came with a slurpee from 7-11 which is great for removing cherry pits.
My husband and I needed a quick sugar fix and this pie hit the spot. We happened to Already have all the ingredients at home. I’d like for it to be a tad less sweet—even wondering about adding blobs of cream cheese Husband said he never knew pie was so easy to make. Hah! I didn’t bother telling him about my years of disasters!
I used half sugar half stevia to make it more diabetic friendly and frozen cherries to make my own pie filling. It is delicious
i’ve made this several times and it is great each time.
Thanks April! Would have never guessed what an amazing combo cherry and blueberry make. My new favorite fruit pie. Perfect with Perfect Pie Crust II recipe from this site
Excellent recipe, and I tweaked it a bit by adding fresh strawberries and rhubarb. We love Rhubarb, so why not & it was perfect with some fresh homemade whipped cream
I made this pie using the French pastry crust and a crumble topping instead of a second pastry crust. It turned out fantastic! I will definitely make this again.
Didn’t put crust on top. It was so delicious.
Perfect pie! Just the right amount of sweet and tart
One of my go to pies. Easy and very yummy, and I usually always have the ingredients on hand.
I usually don’t make pies, I can bake cakes, but pies are a bit difficult for me. They either spill over in the oven or get very soggy . Made this last weekend. The family loved it. Great idea to mix canned and fresh /frozen fruit. Will be making this again. Will experiment further with combinations of fruit. Thank you for making me a pie baker.
Quick easy and delicious all will minimal ingredients.
I love this pie. I take it to family and work functions.
So easy and delicious! Quick to put together. Baked for 45 minutes at 375. I can keep these ingredients on hand and it’d be simple to put together whenever needed.
the pie turned out wonderful. i forgot to take a picture thou.made it and ate it all up before i could even think of doing anything else
Recipe needed more corn starch. 1/4 cup would be recommended. Baked for 45 minutes and crust was done @425. A homemade crust would have made this pie exceptional.
Made it with no changes Used wild blueberries Really good and will make it again Unable to paste my photo