Blueberry Cherry Pie

Delicious!!

It was a very good pie, I made a larger size so increased ingredients accordingly, next time I will use 2 cups of cherries and 4 cups of blueberries. The tart cherries overpowered the blueberry flavor

I made this with our freshly picked blueberries and fresh st. anne cherries. Turned out perfect.

Shh…don’t tell the self-appointed AR recipe police, but I made this with the changes in the reviews. Call me crazy, but I figure if I’m cooking something, I’m the one who’s going to eat it. I used 3/4 c of sugar (and honestly could have cut that down even farther, fruit is sweet), and only 1 t of cinnamon. We loved this pie.

I just served this pie for Mother’s Day dinner 2018 and it was a hit. I too reduced the sugar and cinnamon. I used 3/4 C sugar and debated to use 1 C instead. I liked it fine with the low sugar but would have loved it with the 1 C of sugar since I was using 3 cups of tart cherries that I had frozen from last year’s harvest. Since blueberries are smaller than cherries I chopped the cherries into quarters while they were still partially frozen. I only used 1/4 t of cinnamon. Since thawed cherries and blueberries have so much juice I doubled the tapioca from 3 T to 6 T. That worked out to be perfect. I had no idea this combination was a thing. I was low on cherries for a 9″ pie so I used Yummly to search for cherry blueberry. Such a nice surprise!

Reduce the cinnamon for sure.

This pie is terrific. We’re not huge into overly sweet so I cut the sugar back to 1 cup and it was still sweet and so Good! I think this recipe will be on the regularly made list while fresh cherries are in season!

Not going to give 5 stars, since I modified the recipe a bit. I used three cups of both fruits, wanted a full pie and fresh fruit bakes up a lot. I actually used the amount of cinnamon, lemon juice, zest and sugar. I did add fresh grated nutmeg and instead of flour, used 1/4 cup corn starch, as the fresh berries are very juicy. After putting on the top crust and cutting vents, I brushed on some milk and sugar, to make it shiny. Lovely pie. Lovely tasre.

I love the flavor of the cherries and blueberries together. Fresh cherries are out of season so I used a 21oz can of cherry pie filling and used 3 cups of blueberries. I cut the sugar and cinnamon in half to make up for the cherry pie filling. Yummy!

I used a combo of cherries, raspberries, and blueberries. 3.5 cups total. I used 3/4 sugar. And a couple dashes of cinnamon. 1.5 tsp of vanilla.

Made it exactly to the recipe using our own fresh cherries and blueberries. It was awesome !

Who knew that cherries and blueberries could make such a fabulous pie? Well, I didn’t, but I loved it! I did make some changes to suit our personal taste preference. Used less than 1/2 cup sugar, cut the cinnamon back to 1/2 tsp, and added a bit of almond and vanilla extracts. Also, to avoid any possibility of a runny fruit filling, added 1 Tbsp of Minute Tapioca (this does not affect the flavor of the filling). I used a combination of dark red sweet and Rainier cherries and, of course, plump, sweet fresh blueberries. I forgot the lemon juice, but I didn’t miss it. This pie cooked up beautifully with perfect texture and just enough sweetness.

Best ever! Replaced sugar with Truvia for less fat and calories.

Changes I made based on other reviews were as follows: 3 cups fresh cherries, 1 cup fresh blueberries, 3/4 cup sugar, 3 Tbs cornstarch instead of flour, 1 Tsp cinnamon, 1 tsp vanilla, 1/4 tsp almond extract, lemon juice the same, cooked down on the stove before filling crust. The flavor was nice, but it still seemed quite sweet, I may cut sugar to 1/2 cup next time. Also, I didn’t think my pie dish was deep (~1″) but it could have taken at least another cup of fruit. Looking forward to try number 2!

The pie was great. The filling was sweet and the juices thickened up nicely with the flour.

I made this pie for a cherry festival at our church and was told it was the best one there. I left out the cinnamon, cut the sugar down to scant 1 cup, it was 4 cups sweet cherries, 1 cup blueberries and added 1 cup raspberries. The raspberries gave it a little tartness and was just right.

This pie is very good. I love how the ingredients all came together so EASILY. The reviews are all right though. There is way too much cinnamon. I LOVE cinnamon, so I didn’t think it would be a problem. I always hate to veer away from the original recipe, as I am not that confident about making changes, but in this case, I will use a lot less cinnamon next time.

I have to agree with smthngsbrning, 1Tablespoon of cinnamon? That’s too much cinnamon for ‘cinnamon anything’ let alone cherry/berry pie. I made the recipe but omitted cinnamon altogether and added 1/2 teaspoon almond flavor instead. It was simple and tasted like what it was. Good enough.

I made this pie for Thanksgiving, and it was perfect. I did prepare it differently, cooking the filling on the stove, like I usually do when I make a cherry pie. I used corn starch instead of flour, and brought the mixture to a low boil, it thickened right up, and then I poured it into the crust. I also added 1/4 tsp almond extract to the filling, just as a personal preference. The filling was not runny, but also not dry. Everyone really enjoyed the pie, and I know that I will be making it again.

Delicious flavor, however, a little runny.

Sorry, I really don’t think this recipe is as good as everyone seems to rave about even with the suggested changes with other reviewers. It’s far too runny. I think it would benefit adding more flour, cornstarch, or tapioca. It’s still too sweet. Made it for my family the other day and I knew already that I would be having left over pie for days. Anyone for pie? Come on over.