Cin's "Easy Cherry-Blueberry Pie"

Straws Kitchen

By
@CinCooks

I wanted to make a pie for 'drop-in' company and didn't have enough ingredients with out running to the store...didn't want to do that.
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.


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Comments:

Serves:

6 to 8

Cook:

30 Min

Ingredients

MAKE ENOUGH PASTRY DOUGH FOR A DOUBLE CRUST PIE (OR USE PRE-MADE)

1 can(s)
(20 oz) of cherry pie filling
1 c
fresh frozen blueberries
3/4 tsp
rum
3/4 tsp
lemon juice concentrate
2 Tbsp
liquid 100% egg whites (to brush on crusts top)

Directions Step-By-Step

1
I made enough pastry for a double crust pie (recipe link below).
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.
OPTION:
Serve hot or warm with vanilla ice cream.
Easy as pie =;D & delish!!!
2
Pie crust recipe:
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.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy