Cherry and Blueberry Pie
This Cherry and Blueberry Pie is a delightful dessert that combines sweet and tart flavors with a beautiful flaky crust, making it a perfect treat for any occasion.
Ingredients
For the Pie
- 1 package Refrigerated pie crust For the base and decorative top of the pie.
- 1 cup Daisy Sour Cream Can substitute with Greek yogurt.
- 3 large egg yolks, divided Two for the filling and one for brushing the crust.
- 4 tablespoons sugar
- 1 can Cherry pie filling You can also use homemade filling.
- 1 can Blueberry pie filling You can also use homemade filling.
- 1 tablespoon milk For brushing the top crust.
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C).
- Roll out one pie crust and place it in an ungreased 9-inch pie plate, cutting and rolling the edges to fit perfectly.
- Roll out the second pie crust and shape it as desired; this will be for the decorative top.
- In a mixing bowl, combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar. Mix well until blended and creamy.
- Evenly spread the sour cream mixture over the bottom pie crust.
- Spoon cherry pie filling over about 2/3 of the crust, then add the blueberry pie filling over the remaining 1/3.
- Decorate the top of your pie with the second pie crust using a lattice design or cutout shapes.
- In a small bowl, mix the remaining egg yolk with the milk. Brush this mixture over the top crust pieces.
- Place the pie on a baking sheet and bake for 60-70 minutes or until the crust is golden brown and the filling is bubbling at the edges.
- After 30 minutes, check the pie, and cover the edges with foil if they are browning too quickly.
- Allow the pie to cool for about one hour before serving to let the filling set properly.
Notes
Serve the pie warm for the best flavor. You can garnish with whipped cream or ice cream. Ideal for family gatherings or special occasions.