There is a reason you don't see anything less than 5 stars on all the reviews -- this pie ROCKS! I'm not a huge fan of just blueberry pie or cherry pie, but together, this really was delicious. And I say "was" because the pie didn't make it through the morning. And it was just my daughter and me eating it!
I followed everything as originally described with just a couple of embelishments, as others suggested. First, I chilled fresh blueberries in the freezer for about an hour. This supposedly holds in the blueberry flavor more so than fresh, mushy blueberries. I also made it 2 cups instead of 1 1/2. Second, I used the cherry pie filling as described, but I added about 3/4 cub of fresh, chilled, pitted cherries to the mix. I had them, why not use them? Third, I used the pre-made rolled pie crusts. That was for me very easy and doable. Lastly, I did let the pie cool for exactly two hours, but I think a little less time is fine; it was barely lukewarm by then.
All-in-all, a great, EASY recipe. I'll be making this again for sure. And I loved the fresh cherries. That had a deeper, less tart flavor than the canned cherries.
3 users found this review helpful
Jul. 13, 2012