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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.

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

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.

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; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 270mg; 11%
Total Carbohydrate: 65g; 22%
Dietary Fiber 2g 9% Sugars 32g
Protein: 2g

% 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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