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Cherry Blueberry Pie

 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.
8 ServingsPrep: 15 min. + standing Bake: 45 min. + cooling


  • 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
  • Pastry for a double-crust pie (9 inches)
  • 1 tablespoon butter
  • Additional sugar


  • In a large bowl, gently combine cherries and blueberries. In a small
  • bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10
  • minutes.
  • Preheat oven to 425°. On a lightly floured surface, roll one half
  • of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie
  • plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot
  • with butter.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide
  • strips. Arrange over filling in a lattice pattern. Trim and seal
  • strips to edge of bottom pastry; flute edge. Sprinkle with
  • additional sugar. Cover edge loosely with foil.
  • Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes
  • longer or until crust is golden brown and filling is bubbly. Cool on

2 of 2

Cherry Blueberry Pie (continued)

Directions (continued)

  • a wire rack. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.