Cherry and blueberry pie is a fruity and fun surprise that goes beyond the usual dessert in this double-crusted treat.
Ingredients
- refrigerated pie crusts: 1 pack (15 ounce pack)
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- ground cinnamon: 0.25 tsp
- cherry pie filling: 1 can (21 ounce can)
- ½ cups frozen blueberries: 1 piece
- egg white: 1 piece
- water: 1 tsp
- sugar: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
