Cherry Blueberry Pie
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.6-8 ServingsPrep: 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 additional 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,