Cin's "Easy Cherry-Blueberry Pie"
By
Straws Kitchen
@CinCooks
1
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.
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.
Ingredients
- 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)
MAKE ENOUGH PASTRY DOUGH FOR A DOUBLE CRUST PIE (OR USE PRE-MADE)
Step-By-Step
1I 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!!!
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!!!
2Pie 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.
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.
