Cherry and Blueberry Pie
A delightful Cherry and Blueberry Pie bursting with flavor and nostalgia, perfect for summer gatherings and family memories.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust
- 1/2 cup Daisy sour cream
- 2 egg yolks (divided)
- 1/2 cup sugar (adjust to taste)
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine cherry pie filling and blueberry pie filling in a mixing bowl.
- Fold in 1/2 cup sour cream and egg yolks.
- Unroll the pie crust and press it into a 9-inch pie plate.
- Pour the fruit filling into the crust.
- Top with a second crust and cut slits for steam to escape.
- Mix saved egg whites with milk and brush the mixture over the crust.
- Bake for 40-45 minutes until golden brown.
- Cool for at least 30 minutes before serving.
Notes
Serve with whipped cream or vanilla ice cream, and consider adding fresh mint as a garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Cherry Pie, Blueberry Pie, Summer Dessert, Family Recipe