Cherry-Blueberry Pie Good Recipes

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Cherry-Blueberry Pie

"A fruity and a laugh wonder awaits you interior this double crusted cherry and blueberry pie."

Ingredients :

1 (15 ounce) bundle refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/four teaspoon floor cinnamon
1 (21 ounce) can cherry pie filling
1 half cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H

Preheat the oven to 425 tiers F (220 levels C).
Press one of the pie crusts into a 9 inch pie plate. In a huge bowl, stir collectively 1/2 cup of sugar, cornstarch and cinnamon. Stir inside 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 collectively the egg white and water with a fork. Brush over the pinnacle of the pie, then sprinkle with 2 teaspoons of sugar.
Bake for forty five to 55 minutes within the preheated oven, or till crust is golden brown. Cover the edges of the crust with aluminum foil in the event that they look like getting too darkish. Cool for at the least 2 hours to allow the filling to set before serving.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it calmly, and make clean-up less complicated.

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