Cherry and Blueberry Pie
A delightful Cherry and Blueberry Pie that combines sweet and tangy flavors, perfect for summer gatherings and nostalgic moments.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust
- ½ cup Daisy sour cream
- 2 egg yolks (divided)
- ¾ cup sugar
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 2 tablespoons milk
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the refrigerated pie crust and fit it into a 9-inch pie plate.
- In a large mixing bowl, combine the cherry pie filling, blueberry pie filling, sour cream, one egg yolk, and sugar.
- Carefully pour the mixture into the prepared pie crust.
- Optional: Make a lattice crust by cutting slices into a second pie crust and laying them over the filling.
- In a small bowl, whisk together the remaining egg yolk and milk.
- Brush the egg wash over the crust.
- Bake for about 25–30 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, let the pie cool for at least 1 hour before serving.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence. Store leftovers covered in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cherry pie, blueberry pie, summer dessert, nostalgic recipe, easy pie recipe