Cin's "Easy Cherry-Blueberry Pie"
So as I checked the pantry and freezer I found a can of cherry pie filling and some bluebrries I cleaned and frozen a couple months earlier.
Had to brainstorm quickly...so this is what I came up with.
Was a huge hit, everyone loved it.
If you give it a try I hope you like it...soooooooo easy.
You can ofcourse use any combo of fruits that more easly fit your taste buds.
- 1 can(s)
- (20 oz) of cherry pie filling
- 1 c
- fresh frozen blueberries
- 3/4 tsp
- 3/4 tsp
- lemon juice concentrate
- 2 Tbsp
- liquid 100% egg whites (to brush on crusts top)
MAKE ENOUGH PASTRY DOUGH FOR A DOUBLE CRUST PIE (OR USE PRE-MADE)
Warmed the canned cherry pie filling in a sauce pan on the stove, with the rum and lemon juice.
Pour 1/2 of it into the pastry-crust you've put in bottom of pie plate.
Sprinkled a layer of ''fresh frozen'' blueberries on top of cherry filling, then pour the other half of the cherry pie filling on top of the blueberries.
Covered with a the other pastry crust, seal edges and crimp.
Brush the liquid egg white over the top of crust and edges.
Then I made some slits (also an ''S'' for my last name) on top crust and sprinkled sugar crystals on top. I used red & clear crystals.
Baked pie at 425 dF for 30 minutes. Don't let edges get too dark or burn, cover edges if needed.
Serve hot or warm with vanilla ice cream.
Easy as pie =;D & delish!!!
Aunt Maxine Poling's fool-proof recipe for Pie Crust
P.S. I got the blueberries from a local fruit farmer and froze several to use in pies, pancakes, muffins...etc.