READY IN 1 hr

Cherry-Blueberry Pie

Read Reviews (109)

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

Directions

Preheat the oven to 425 degrees F (220 degrees C).
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 08, 2007

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 oven on 350 for about 70 minutes, Everyone LOVED it!! I'm actually planning on making at least 2 more(this week) to stick in the freezer for when i need a good pie!

—ruthee

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Most Helpful Critical Review

Jan 31, 2011

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. Waited another 5 minutes and got super dark look due the egg/sugar mixture burning on top while the frozen blueberries kept the inside cold and yukky.

—TRUANT

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141 Ratings

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Dec 27, 2006

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 covering with top shell(something my grandmother always did) and used a very deep dish pie pan saving back about 1/2 cup of filling, pie did over flow a bit but somehow it just wouldn't be berry pie if it didn't over flow. I always cook on an old cookie sheet. I also had to increase the cooking time, starting at 425 for about 15 minutes then 350 for 60 minutes.

—STAR6443

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Jun 13, 2007

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 pastry brush so I used my husband's grill, baster brush to apply the egg wash. I also over cooked it. Regardless of what I did it still came out great. The cherries make it sweet and the blueberries give it a tartness. Oh yeah, I also used premade pie shells!

—Jessica

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Nov 29, 2009

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 the first one I tried. This is also the first fruit pie I have ever made. I just subsituted the fresh blueberries in place of the frozen. I did use a 12 oz. frozen pie crust instead of a 15 oz. refrigerated pie crust. I don't think it really made to much of a difference. The eggwhites brushed on and then sprinkled with sugar made it taste amazing. I did put tin foil over the edges so they wouldn't burn. The blueberries and the cherries mixed together tasted so good! I topped my piece with whipped cream and my fiance had vanilla ice cream with his. But it would be delicious by itself! I still have a ton of blueberries left and a lot of different recipes to try out but I plan to make this again soon! ::UPDATE:: I ended up freezing a lot of the fresh blueberries I had this summer. I have made this pie several times using fresh and several times using the same blueberries frozen. Even though the pie is delicious both ways it is better using the frozen blueberries! When using the frozen -you don't loose the blueberry taste to the cherry pie filling.

—BB

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Mar 25, 2007

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

—michaela

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Nov 27, 2005

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 to make!

—Jayne

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Mar 15, 2007

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 is without a doubt the best pie I have ever tried - and the easiest. I did substitute a large can of pie filling and removed about half the filling part. Used all the cherries. Scant two cups of blueberries. Also used 1/4 cup Splenda for Baking instead of the sugar.

—Jane

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Nutrition

Calories
409 kcal
20%

Carbohydrates
62 g
20%

Cholesterol
0 mg
0%

Fat
16.4 g
25%

Fiber
3.1 g
12%

Protein
3.9 g
8%

Sodium
274 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cherry-Blueberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 409
Calories from Fat: 148

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 4.1g 20 %
Cholesterol 0mg 0 %
Sodium 274mg 11 %
Potassium 132mg 4 %
Total Carbohydrates 62g 20 %
Dietary Fiber 3.1g 12 %
Protein 3.9g 8 %
** Sugars 16.1g
Vitamin A 3 %
Vitamin C 6 %
Calcium 2 %
Iron 16 %
Thiamin 21 %
Niacin 19 %
Vitamin B6 4 %
Magnesium 5 %
Folate 24 %

* 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.