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Cherry Blueberry Pie Recipe

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Southwestern Michigan is noted for its fruit. I experimented and came up with this pie recipe that combines cherries and blueberries. It's especially good served warm with ice cream.

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6-8 Servings
Prep: 15 min. + standing Bake: 45 min. + cooling

Ingredients

Pastry for a double-crust pie (9 inches)
2 cups pitted sweet cherries
2 cups fresh blueberries or frozen unsweetened blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 tablespoon butter
Additional sugar

Directions

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining pastry; make lattice crust. Seal and flute edges. Sprinkle with sugar. Cover edges of pastry loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 402 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 217 mg sodium, 64 g carbohydrate, 2 g fiber, 3 g protein.

Cherry Blueberry Pie published in Country June/July 2001, p49

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