Cherry-Blueberry Pie

What's better than a blueberry or cherry pie? One that stars both fruits wrapped in an easy Pillsbury® pie crust.

  • prep time 15 min
  • total time 3 hr 10 min
  • ingredients 9
  • servings 8

Ingredients

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
  • 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
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    2g
    2%
      Sugars
    32g
    32%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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