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Cherry-Blueberry Pie

(38)
  13 reviews
  • 15 min prep time
  • 3 hr 10 min total time
  • 9 ingredients
  • 8 servings
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What's better than a blueberry or cherry pie? One that stars both fruits wrapped in an easy Pillsbury® pie crust.

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/2
cup sugar
2
tablespoons cornstarch
1/4
teaspoon ground cinnamon
1
can (21 oz) cherry pie filling
1 1/2
cups frozen blueberries

Garnish

1
egg white
1
teaspoon water
2
teaspoons sugar

Steps

  • 1 Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 Heat oven to 425°F. In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 In small bowl, beat egg white and water with fork until blended. Brush over top crust (discard any remaining egg white mixture). Sprinkle crust with 2 teaspoons sugar. Cover crust edge with strips of foil to prevent excessive browning.
  • 4 Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes of baking if necessary to brown edges of crust. Cool 2 hours before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
270mg
11%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
9%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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