Cherry and Blueberry Pie
A delightful summer pie filled with the sweet-tart flavors of cherries and blueberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Refrigerated Pie Crust
- 1 cup Daisy Sour Cream
- 2 Egg Yolks (divided)
- 3/4 cup Sugar
- 1 can Cherry Pie Filling
- 1 can Blueberry Pie Filling
- 1/4 cup Milk
- 2 tablespoons Cornstarch
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your refrigerated pie crust and place it into a 9-inch pie plate.
- Mix the cherry pie filling and blueberry pie filling in a large bowl. Add 1/4 cup of sugar and 2 tablespoons of cornstarch.
- Add the Daisy sour cream and one egg yolk into the filling.
- Fill the prepared pie crust with the filling mixture.
- Top it off with another crust or a lattice design and brush with remaining egg yolk mixed with milk.
- Bake for 45-50 minutes until the crust is golden and the filling is bubbly.
- Cool for at least an hour before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for a delicious treat.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cherry pie, blueberry pie, summer dessert, baking, fruit pie, pie recipe