Recipe: Cherry-Blueberry Pie

Here's another recipe for those interested. I just stuck it in the oven for tomorrow's dessert. We had this at Thanksgiving, and it is delicious. Blueberry and anything else is almost always fantastic though!

If you're using blueberries that already have sugar added I would definitely leave out the extra 1/2 cup of sugar.

Makes 8 servings
Copyright (c) 2003, Orlando Sentinel, recipe from Pillsbury

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 21-ounce can cherry pie filling
1 1/2 cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar
1 recipe pie crust for a double crust

Heat oven to 425 F.

In large bowl, combine 1/2 cup sugar, cornstarch and cinnamon; mix well. Add pie filling and blueberries; mix well.

Place one round of pie dough in a 9-inch pie pan. Spoon filling into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

In small bowl, combine egg white and water; beat with fork. Brush over top crust. (Discard any remaining egg white mixture.) Sprinkle crust with 2 teaspoons sugar. Cover edges of crust with foil.

Bake for 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes if necessary to brown edges of crust. Cool 2 hours before serving.