Cherry and Blueberry Pie
Prep Time
25mins
Time to Table
2hr 30mins
Servings
8
Ingredients
- 2 refrigerated pie crust
- 1 cup Daisy Sour Cream
- 3 egg yolks, divided
- 1/4 cup sugar
- 1 1/2 21-ounce cans cherry pie filling
- 21-ounce can blueberry pie filling
- 1 tablespoon milk
Tips
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut
Ingredients
- 2 refrigerated pie crust
- 1 cup Daisy Sour Cream
- 3 egg yolks, divided
- 1/4 cup sugar
- 1 1/2 21-ounce cans cherry pie filling
- 21-ounce can blueberry pie filling
- 1 tablespoon milk
Tips
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut
Directions
- Preheat the oven to 350°F. Roll out one pie crust and set into a dry 9” pie plate, fitted to the edges. Roll out the second pie crust and cut shapes as desired. Set aside.
- Combine the sour cream, 2 egg yolks, and sugar until blended. Spread over the bottom pie crust. Spoon the cherry pie filling over 2/3, and the blueberry pie filling over 1/3.
- Decorate the top of the pie as desired with the second pie crust pieces. Mix remaining egg yolk and the milk and use to brush the pie crust.
- Bake pie on a baking sheet for 60-70 minutes or until the topping is set and the crust has browned.
- Check after 30 minutes and cover with foil if crust is turning brown too quickly. Cool for about 1 hour before slicing and serving.
- Calories:611
- Cholesterol:96
- Dietary Fiber:3
- Protein:4
- Sodium:269
- Total Carbohydrate:98
- Total Fat:21
