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Cherry Blueberry Pie

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.
  • Total Time
    Prep: 15 min. + standing Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.

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