Blueberry Cherry Pie Recipes

CHERRY-BLUEBERRY PIE

Cherry-Blueberry Pie image

A fruity and fun surprise awaits you inside this double crusted cherry and blueberry pie.

Provided by April Butler

Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

Ingredients

1 (15 ounce) package refrigerated pie crusts
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 ½ cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar

Steps:

Preheat 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.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 62 g, Fat 16.4 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 273.8 mg, Sugar 16.1 g

CHERRY BLUEBERRY PIE

Cherry Blueberry Pie image

After making recipe #4861 (which I highly recommend) I had a couple cups of cherries left over. I found this recipe in "Taste of Home Winning Recipes" and was pleasantly surprised by the results. It is delicious eaten warm with vanilla ice cream on top.

Provided by Chef Catherine Hofs

Categories Low Protein

Time 1h5m

Yield 1 9-inch pie, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) package pie crusts, for a 9-inch double crust pie
2 cups sweet cherries, pitted
2 cups blueberries (fresh or frozen)
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 tablespoon butter
2 tablespoons sugar

Steps:

Preheat oven to 425°F.
Line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside.
In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and nutmeg; stir into fruit. let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining crust: make a lattice top crust. Seal and flute the edges. Sprinkle with 2 tbs sugar. Cover edges of pastry loosely with foil to prevent burning.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. Cool on a wire rack.
(Note: if using frozen blueberries, do not thaw before adding to mixture).

Nutrition Facts : Calories 861.5, Fat 38.5, SaturatedFat 13.2, Cholesterol 7.6, Sodium 714.5, Carbohydrate 125, Fiber 4.6, Sugar 64.8, Protein 6.9

BLUEBERRY CHERRY PIE

Blueberry Cherry Pie image

A very yummy pie, made with fresh blueberries and fresh cherries.

Provided by Deanna

Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups pitted cherries
2 cups blueberries, rinsed and drained
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 66.7 g, Cholesterol 3.8 mg, Fat 16.9 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 244.5 mg, Sugar 40.1 g

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