Hey Everyone. First off – sorry for being so MIA on the blog for the past while. Too much going on, but I’m back! And I’m baking!
For whatever reason, I’ve had the urge to make a pie lately so here it is. I opted for a Cherry Blueberry pie for a few reasons – 1. It sounded yummy. 2. Blueberries were on sale. 3. It let me be a little more creative than a can of cherry filling!
Below is the recipe I followed when making the pie. I did opt for store bought pie crust as well as a can of Dark Sweet Cherry Pie filling with my fresh blueberries – rather than frozen as the recipe I used called for. Finally I am not often baking, so I used my 9″round cake pan rather than a pie pan. I used just a few more blueberries than called for to ensure the pan was filled enough.
1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar
- 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.
And here’s how it turned out. So yummy.