Whether you’re team cherry, team blueberry, or “just give me the pie,” this Cherry Blueberry Pie explodes with ravishing berry flavor you’re sure to love. More than just a fusion of flavors, this pie presents with a little culinary creativity that finishes with a surprise taste in every bite. Preparing the cherry and blueberry fillings separately allows you to arrange the mixtures so the pie eater enjoys each bite with a surprise burst of flavor. One bite fills the mouth with tart and tangy cherries, and the next with a sweet and juicy bite of blueberries. Sure, you can mix it all together if you’d like, but it’s only five extra minutes of prep time to create a delightful experience with this Cherry Blueberry Pie.
Cherry Blueberry Pie
Description
This pie not only looks elegant but fills your mouth with fruity flavors.
Ingredients
- 16 oz frozen blueberries
- 16 oz frozen dark sweet cherries
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 tbsp cornstarch (divided)
- 1/2 tsp ground cinnamon (divided)
- 2 pinches of nutmeg (divided)
- 3 tsp fresh lemon juice (divided)
- Pillsbury refrigeratored pie crust
- 1 egg
- 1 tbsp water
Instructions
For the blueberry filling:
- In a medium saucepan, whisk together 1/2 cup brown sugar, 2 tbsp cornstarch 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen blueberries to the pan and stir until coated.
- Add 1 1/2 tsp of fresh squeezed lemon juice and stir.
- Over medium heat, stirring occasionally, bring the berry mixture to a boil.
- Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
- Remove from heat and allow to cool.
For the cherry filling:
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tbsp cornstarch, 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen cherries to the pan and stir until coated.
- Add 1 1/2 tsp of fresh squeezed lemon juice and stir. Over medium heat, stirring occasionally, bring the cherry mixture to a boil.
- Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
- Remove from heat and allow to cool.
For the pie:
- Once the fillings are cooled to room temperature, preheat the oven to 400 degrees and prepare the bottom crust in a 9″ pie pan according to the instructions on the package.
- Alternate adding your fillings. This can be done by spoonful, in a striped pattern, or swirled gently together. Alternating the berry mixture gives the eater a surprise bite of berry each time. You can mix the berries together if you prefer.
- After all of the berries are added to the pie, prepare the top crust. Cut stars and stripes, a lattice pattern, or use a traditional top crust with a few slits cut towards the center of the dough for the filling to vent.
- Whisk together the egg and water, then brush the egg wash over the crust.
- Place the pie on a rimmed baking sheet in the middle of the oven and bake for 25 minutes.
- Remove the pie from the oven, cover the outside edges of the crust with foil, and return the pie to the oven to bake for another 30-35 minutes or until the filling is bubbling and the crust is golden brown.
- Remove from the oven and cool on a wire rack before serving.
Recipe, Styling, Photography and Story by Star Laliberte
Craving more berries? Why not try our Raspberry Glaze Pie?
Subscribe to TABLE Magazine‘s print edition.
