Cherry and Blueberry Pie
A delightful dessert that merges the sweetness of cherries with the tanginess of blueberries in a flaky pie crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust
- 1 cup Daisy sour cream
- 2 egg yolks (divided)
- 3/4 cup sugar (adjust to taste)
- 1 can cherry pie filling
- 1 can blueberry pie filling
- 2 tbsp milk
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the crust by rolling out the refrigerated pie crust and pressing it into your pie pan.
- Mix the cherry pie filling and blueberry pie filling with sugar and sour cream until well blended.
- Add the beaten egg yolks to the fruit mixture and fold gently.
- Fill the prepared crust with the fruit mixture.
- Crimp the edges of the pie crust to seal the filling.
- Egg wash the crust with a mixture of egg yolk and milk.
- Bake for 45-50 minutes or until the crust is golden and the filling is bubbling.
- Cool the pie for at least 30 minutes before slicing.
Notes
Serve with whipped cream or vanilla ice cream and sprinkle fresh mint leaves for a pop of color.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pie, dessert, cherries, blueberries, summer, baking