Cherry Blueberry Pie Recipe

5 5 8
Cherry Blueberry Pie Recipe
Cherry Blueberry Pie Recipe photo by Taste of Home
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Cherry Blueberry Pie Recipe

Read Reviews
5 5 8
Publisher Photo
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.
Recommended: Top 10 Pie Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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 a wire rack. Yield: 8 servings.
Originally published as Cherry Blueberry Pie in Country June/July 2001, p49

Nutritional Facts

1 piece: 402 calories, 16g fat (7g saturated fat), 14mg cholesterol, 217mg sodium, 64g carbohydrate (34g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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 a wire rack. Yield: 8 servings.
Originally published as Cherry Blueberry Pie in Country June/July 2001, p49

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Reviews forCherry Blueberry Pie

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Jenni4aos User ID: 8877915 249359
Reviewed Jun. 13, 2016

"Found this and LOVE it!

New favorite"

MY REVIEW
carolynstowers User ID: 4001197 243287
Reviewed Feb. 5, 2016

"Another great recipe. Made according to directions, with one exception I added a little salt. The pie was exceptionally good ."

MY REVIEW
l2bake User ID: 2030987 86887
Reviewed Aug. 5, 2014

"Oh My!!! This pie is amazing!!! Made it last night and used sour cherries instead, increased the sugar just a little bit. Served it warm with homemade vanilla ice cream....SO GOOD!!!"

MY REVIEW
AngelaJJohnson User ID: 2083505 86885
Reviewed Apr. 8, 2012

"This is one of my family's favorite pies!"

MY REVIEW
amyrice420 User ID: 1633781 78611
Reviewed Jul. 19, 2009

"This pie is so easy to make I don't need the recipe card anymore. I use frozen blueberries and canned cherries in the winter and it tastes just as good. Everyone loves it especially my husband. Thank you!"

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