CHERRY BLUEBERRY PIE

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Cherry Blueberry Pie image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts :

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