Cherry-Blueberry Pie
But, even the pot pie filling.
Recipe Summary Cherry-Blueberry Pie
A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.
Ingredients | Chicken Pot Pie Filling1 (15 ounce) package refrigerated pie crusts½ cup white sugar2 tablespoons cornstarch¼ teaspoon ground cinnamon1 (21 ounce) can cherry pie filling1 ½ cups frozen blueberries1 egg white1 teaspoon water2 teaspoons sugarDirectionsPreheat the oven to 425 degrees F (220 degrees C).Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.Info | Chicken Pot Pie Fillingprep:
15 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs
Servings:
8
Yield:
1 9-inch pie
TAG : Cherry-Blueberry PieDessert Recipes, Pies, Fruit Pie Recipes, Cherry Pie Recipes,
