Cherry Blueberry Pie
  • Cherry Blueberry Pie

Cherry and Blueberry Pie

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Prep Time

25mins

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Time to Table

2hr 30mins

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Serves

8

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Ingredients

  • 2 refrigerated pie crust
  • 1 cup Daisy Sour Cream
  • 3 egg yolks, divided
  • 4 tablespoons 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
  • 4 tablespoons 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

  1. Preheat the oven to 350 degrees. Roll out one pie crust and set in an ungreased 9-inch pie plate, cutting and rolling the crust to fit the edges. Roll out the second pie crust and shape as desired.
  2. Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended. Spread over the bottom pie crust. Spoon the cherry pie filling over 2/3 of crust bottom, and the blueberry pie filling over 1/3 of the crust bottom.
  3. Decorate the top of the pie as desired with the second pie crust. Mix 1 egg yolk and the milk, and brush the top crust pieces.
  4. Bake on a baking sheet for 60-70 minutes or until the topping is set and the crust is browned.
  5. Check after 30 minutes and cover with foil if crust is turning too brown. Cool for about 1 hour before serving.
  • Calories:611
  • Cholesterol:96
  • Dietary Fiber:3
  • Protein:4
  • Sodium:269
  • Total Carbohydrate:98
  • Total Fat:21

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