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Cherry Blueberry Pie |
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Cherry Blueberry Pie |
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Pastry for a 9" double crust pie
2 c. pitted sweet cherries
2 cups fresh blueberries 3/4 c. sugar ( I used a tad more, but not enough to make a cup) 1/4 c. flour * 1/8 tsp. ground nutmeg 1 TBSP butter Additional sugar Line a 9" pie plate with bottom crust; trim pastry at edge. Set aside. In a bowl, gently combine cherries & blueberries. Combine the sugar, flour & nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter. roll out remaining pastry; make a lattice crust. Seal & flute edges. Sprinkle with sugar. Cover edges of pastry loosely with foil or a crust protector. Bake at 425* for 15 minutes. Reduce heat to 350*; bake for 30-35 minutes longer or until pastry is golden brown & filling is bubbly. Cool on a wire rack. * I use King Arthur Fruit Pie Filling Enhancer instead of flour. It has ascorbic acid (Fruit Fresh) in it so it not only thickens but keeps the beautiful color(s) of the fruit. |
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