Cherry-Blueberry Pie

Cherry-Blueberry Pie

132
April Butler 0

"A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie."
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Ingredients

1 h servings 409 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
  3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. 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

132
  1. 177 Ratings

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Most helpful positive review

This pie is amazing! I actually prepared it a couple months ago-minus the egg white and suger on top and froze it-took it out of the freezer today, added the egg and suger and popped it in the o...

Most helpful critical review

Baffled here. There is no way to keep this pie baking for up to 55 minutes in a hot 425 degree oven, unless folks like a black-looking pie. The edges of the crust were VERY done at 30 minutes....

This pie is amazing! I actually prepared it a couple months ago-minus the egg white and suger on top and froze it-took it out of the freezer today, added the egg and suger and popped it in the o...

Everyone LOVED the flavors mixed and the pie was a huge success. I doubled the recipe, added a 1/3 c more sugar and 4 tablespoons of butter in single T pats on top of the filling before coverin...

I remembered the recipe wrong when I went to the store and got blueberry pie filling. I "washed" the filling part off in a collander and just used the blueberries left over. Also, I don't own a ...

If I could give this recipe more than 5 stars I absolutely would! This was so delicious! I had a lot of fresh blueberries given to me and I was looking up recipes to use them in and this is th...

Turned out perfectly. I used fresh instead of frozen and added about 1 more cup and it turned out great! Everyone wanted the recipe.

I got raves for this pie at Thanksgiving, especially from people who were not big cherry pie fans. I guess the blueberries tempered the flavor of the cherries. I hated to tell how easy it was ...

I used this recipe for a pie auction at church so didn't have a chance to try it. After it was sold it was cut and everyone who tried it wanted the recipe. I have since baked one for us and it...

Baffled here. There is no way to keep this pie baking for up to 55 minutes in a hot 425 degree oven, unless folks like a black-looking pie. The edges of the crust were VERY done at 30 minutes....

WOW! This pie was not only easy, easy, easy but was one of the best tasting pies I have ever made. I made my own crust (since I do not like store bought). I used lite cherry pie filling and it w...