Cherry Blueberry Pie

Name: Cherry Blueberry Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 9-inch pie, 4-6 serving(s)
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

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Recipe by Chef Catherine Hofs

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.

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READY IN: 1hr 5mins

SERVES: 4-6

YIELD: 1 9-inch pie

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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).

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