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Cherry and blueberry pie is a fruity and fun surprise that goes beyond the usual dessert in this double-crusted treat.
Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- ½ cup white sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 1 (21 ounce) can cherry pie filling
- 1 ½ cups frozen blueberries
- 1 egg white
- 1 teaspoon water
- 2 teaspoons sugar
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Press one of the pie crusts into a 9-inch pie plate. Stir together 1/2 cup sugar, cornstarch, and cinnamon in a large bowl. Stir in cherry pie filling and blueberries. Spoon into pie crust. Top with second crust and press the edges to seal. Flute edges or press with the tines of a fork. Whisk together egg white and water in a cup with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons sugar.
Step 3
Bake in the preheated oven until crust is golden brown, 45 to 55 minutes. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 409 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat4g | 21% |
| Sodium274mg | 12% |
| Total Carbohydrate62g | 23% |
| Dietary Fiber3g | 11% |
| Total Sugars16g | |
| Protein4g | |
| Vitamin C3mg | 17% |
| Calcium16mg | 1% |
| Iron2mg | 9% |
| Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I am not very good with fruit pies but wow, this was very good and fairly easy to make. I used frozen mixed berries and it was perfect. This didn’t last! A definate keeper!
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I got raves for this pie at Thanksgiving, especially from people who were not big cherry pie fans. I guess the blueberries tempered the flavor of the cherries. I hated to tell how easy it was to make!
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This is a supper easy very quick preparation recipe that is awesome tasting. Whenever I make this it doesn?t even last a day in the house. Everybody loves it!!!!!
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This pie tasted it okay, but the blueberries make it look like it has a black filling… wasn’t the red Valentine’s Day treat I was hoping to present.
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This was a VERY yummy pie, you wouldnt think that blueberries and cherries would go together but they are delicious! The filling is very firm and doesnt go all over the pie plate.
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Wonderful! Made for a family that couldn’t decide between cheery or blueberry pie, and got rave reviews from everyone!
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Absolutely delicious, what a surprise! The small amount of time I spent preparing it was a great return for the HUGE amount of praise I got on it! Definitely goes into the “make again & again” pile!
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Everyone LOVED the flavors mixed and the pie was a huge success. I doubled the recipe, added a 1/3 c more sugar and 4 tablespoons of butter in single T pats on top of the filling before covering with top shell(something my grandmother always did) and used a very deep dish pie pan saving back about 1/2 cup of filling, pie did over flow a bit but somehow it just wouldn’t be berry pie if it didn’t over flow. I always cook on an old cookie sheet. I also had to increase the cooking time, starting at 425 for about 15 minutes then 350 for 60 minutes.
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Everyone in my family loved this!
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I used this recipe for a pie auction at church so didn’t have a chance to try it. After it was sold it was cut and everyone who tried it wanted the recipe. I have since baked one for us and it is without a doubt the best pie I have ever tried – and the easiest. I did substitute a large can of pie filling and removed about half the filling part. Used all the cherries. Scant two cups of blueberries. Also used 1/4 cup Splenda for Baking instead of the sugar.
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Turned out perfectly. I used fresh instead of frozen and added about 1 more cup and it turned out great! Everyone wanted the recipe.
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This pie is amazing! I actually prepared it a couple months ago-minus the egg white and suger on top and froze it-took it out of the freezer today, added the egg and suger and popped it in the oven on 350 for about 70 minutes, Everyone LOVED it!!
I’m actually planning on making at least 2 more(this week) to stick in the freezer for when i need a good pie! -
I made this for Easter and received rave reviews. There was no left overs of this pie and was asked to make it again. I believe that I had a deep dish pie plate so I had to double the recipe.
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Taste like a frozen pie by the time I was done, to many short cuts to make it taste homemade.
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I made this for my fiance’s birthday and he siad it was the best cherry pie he had ever had! I made my own crust instead of the store bought but otherwise it was an extremely easy recipe!
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I remembered the recipe wrong when I went to the store and got blueberry pie filling. I “washed” the filling part off in a collander and just used the blueberries left over. Also, I don’t own a pastry brush so I used my husband’s grill, baster brush to apply the egg wash. I also over cooked it.
Regardless of what I did it still came out great. The cherries make it sweet and the blueberries give it a tartness. Oh yeah, I also used premade pie shells! -
WOW! This pie was not only easy, easy, easy but was one of the best tasting pies I have ever made. I made my own crust (since I do not like store bought). I used lite cherry pie filling and it was just about the right sweetness. Since I used lite pie filling I could splurge with putting ice cream on top of my piece. This recipe is a keeper!
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This recipe is GREAT! Very easy and tastes delicious. I’m not a big fan of cherry pie, but had pie crust and frozen blueberries on hand that needed to be used up. I found this recipe and the reviews enticed me to make it. Boy, am I glad I did. I served it at a small party while it was still warm… it got rave reviews!!
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Quick, easy, and delicious. I used low-sugar cherries.
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Love,this pie. Can’t wait to try more.
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I used this recipe for Thanksgiving, and everyone loved it! The crust turned out beautifully. I used a deep round casserole dish, and I probably could have used more of the filling.
I wanted an all cherry pie, so I used frozen cherries instead of blueberries. The large frozen cherries with the smaller cherries in the pie filling made a great combination.
Very easy recipe for a beginner!
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This pie turned out really well. I even used the “lite” cherry filling and it was still good!
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Awesome!!! I usually don’t care for cherry pie because of the tartness. The blueberries helped. Very good and easy to make.
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Fabulous! I did have a few issues with the crust, however (but no fault of the recipe). I used frozen pie crust but forgot that you are supposed to take one crust out of the tin, still frozen, and thaw it out on wax. I left it in the tin to thaw, and couldn’t get it out with out tearing it. So I balled up the dough, rolled it out, and attempted a lattice crust which worked ok. During baking I realized the edges were darkening fast, so I went to cover the edges with foil, only to find I was out! I left the pie in the oven as long as I could, but I had to take it out after 30 minutes to avoid burning. The end result was still delicious, although the crust didn’t stay together very well 🙂
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This turned out really good. I only used blueberries but it was still perfect. Next time I’ll make my own pastry though. I baked it at 425 for 15 minutes then turned down to 350 for about 45 minutes. Golden and crispy!
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Everyone I make this pie for wants the recipe. It is so well loved. Thanks for a great recipe.
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I used strawberry pie filling, but everything else the same. Great!!
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Wow… I made this for father’s day dinner. My mom said it was the best pie she had ever tasted in her life…I don’t know about that, but it was amazing…the cinnimon was an unexpected delight….I wouldn’t change a thing!
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I thought this pie was fast and easy but tasted amazing. I am giving it 5 stars because something that is easy to make and still tastes like it took all day is perfect. I don’t have a single suggestion for this recipe. Just tasted really good.
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If I could give this recipe more than 5 stars I absolutely would! This was so delicious! I had a lot of fresh blueberries given to me and I was looking up recipes to use them in and this is the first one I tried. This is also the first fruit pie I have ever made. I just subsituted the fresh blueberries in place of the frozen. I did use a 12 oz. frozen pie crust instead of a 15 oz. refrigerated pie crust. I don’t think it really made to much of a difference. The eggwhites brushed on and then sprinkled with sugar made it taste amazing. I did put tin foil over the edges so they wouldn’t burn. The blueberries and the cherries mixed together tasted so good! I topped my piece with whipped cream and my fiance had vanilla ice cream with his. But it would be delicious by itself! I still have a ton of blueberries left and a lot of different recipes to try out but I plan to make this again soon! ::UPDATE:: I ended up freezing a lot of the fresh blueberries I had this summer. I have made this pie several times using fresh and several times using the same blueberries frozen. Even though the pie is delicious both ways it is better using the frozen blueberries! When using the frozen -you don’t loose the blueberry taste to the cherry pie filling.
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This pie was so good. I didn’t change a thing to this recipe. No more boring cherry pie filling pie anymore. I had fresh blueberries but just popped them in the freezer for a few hours just in case the frozen berries would make a difference.
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This is my 1st review cuz the pie was that good!!! My boyfriend sid it was the best pie he’s ever had 🙂
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made this for 4th of july with splenda and it was a huge hit!
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My mother in law would never admit that I am a good cook until I brought this pie. She wanted to hate it because she didnt make it. Thank you for the awesome recipe.
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this was the first pie i’ve ever baked. i followed all the directions exactly. i used a homemade pie crust from wheat pastry flour and the combination was fantastic! everyone at thanksgiving was so full but they definitely made room for this dessert. i pulled it out of the fridge an hour before serving and it was slightly chilled. perfect!
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I made this pie for my brothers Birthday. He’s not a fan of cherries so I used a can of Blueberry pie filling and a 12oz bag of frozen mixed berries! It came out great and he loved it! I would make this again.
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Amazing and wonderful!!!! Great and easy to make! Everyone loves it!
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Cut back on sugar to 1/3 cup, but otherwise followed exactly. Found it to be just the right amount of sweetness for us.
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This was a favorite at Christmas this year. Cherries and blueberries make a perfect pairing.
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Wow! What a surprise! I was looking for something to make to satisfy my sweet tooth and had everything on hand for this pie. It was amazing and disappeared quickly!
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I made this yesterday and it was the easiest pie I have ever made. I usually have all the ingredients on hand, so it’s win – win for my family!!! We have been snowed in the past couple of days, and we wanted a fruity dessert so I did an ingredient search and this is what came up. My husband who likes blueberries but not cherries loved it! My 3 teenage boys ate two pieces each and when the pie plate was empty they asked me to make another one, which I did today. I will be making this pie often. We loved it!!
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I made using a bag of frozen sweet pitted cherries and a bag and a half of frozen blueberries. (Amounts were about equal to amounts of the fruits called for in recipe.) The pie was perfect – not too runny, very delicious, and beautiful.
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I made using a bag of frozen sweet pitted cherries and a bag and a half of frozen blueberries. (Amounts were about equal to amounts of the fruits called for in recipe.) The pie was perfect – not too runny, very delicious, and beautiful.
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This was easy peasy! I’m not an accomplished baker but this turned out beautifully and it was delicious as well. I’ll be keeping these ingredients on hand so I can make it regularly. Thanks for the wonderful recipe!
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What a pie! The smell that fills the house, the flavors of cherry, blueberry and a hint of cinnamon all mingled together in a light flaky crust-doesn’t get any better. I’ve made this several times now and, like others, have found it needs more filling for our taste. I double the ingredients now and it is even better!
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excellent
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Delicious pie – quick and easy. I’ll definitely bake it again!
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Delicious! Made this for our Fire Dept. Auxiliary closing and it was a hit! To make it pretty, I did the lattice top. Will definately make again. note: I used twice as many blueberries as I have a large pie plate and it still was yummy!!!
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Delicious and so easy to make!
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Great pie. I always liked cherry pie better than any other flavor. This recipe gave me another use for all the blueberries my family grows in the garden too.
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This pie was a big hit at our pre-4th of July party. Unfortunatley I made only one pie, I should have made at least three. Everyone wanted this recipe!
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I tried this recipe and its definitely a keeper! It turned out so good and was perfect for all the blueberries I have frozen in my freezer from the garden. I did add a splash of lemon juice for freshness. It turned out beautifully and got gobbled up quickly by my family.
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Yummy. I followed the recipe exactly, I really liked this better than just cherry pie.
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I just made this for my cherry pie disliking family. I made it as a compromise. I love cherry pie, they hate it, they love blueberry pie, I hate it. We all LOVED this pie. I put a little too much cornstarch in but I probably would do it again b/c I can’t stand runny fruit pie. If I wanted that, I’d make cobbler. This was a good recipe. A good basic, basic flavor recipe.
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I made this pie for a cookout and followed the directions exactly. Apparently it was outstanding because someone from the party took it hostage and I never even got to try a piece. A great way to jazz up traditional cherry pie!
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My family enjoyed this pie but unfortunately I did not. I’m giving it for stars based on what everyone else said. The problem I had with it was the filling. It was really thick and felt weird in my mouth. If I ever make this pie again, I’ll try cutting back on the cornstarch. Also, the filling didn’t have the “zing” that I prefer in cherry pies. I didn’t rate this recipe down for that because it may just be the pie filling I used.
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I made a crumb topping for the top pie crust, using a yellow cake mix, stick of butter and a 1/2 cup of brown sugar, and it was amazing!!!
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Since I had fresh fruit I used it instead of canned and it made a great pie. I used advice from other reviews.
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Easy and very good recipe. I doubled the amount of blueberries. Was one of the favorite pies at Thanksgiving. I put lattice pie strips on the top.
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excellent pie!! would make again and again! Yummy!
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I’m really not sure why this recipe has such great reviews. My husband and I agreed that the filling was just okay. We were both disappointed.
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Wonderful, wonderful, wonderful pie!!!
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Perfect pie, great flavor and easy to make. I used about 2 cups of frozen blueberries.
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Fabulous! Next time I’m going to try to use a larger can of pie filling though – deep dish!
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This pie is easy and delicious. I also have made it using mixed frozen berries (not just blueberries). My boyfriend actually likes the mixed berries better. I like both ways.
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Really?? Baked 15 minutes LESS than recommended, and burnt to a black crisp! Horrible recipe.
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I loved this! I Doubled the berries adding Huckleberries along with the Blueberries and a 1/4 t. of Almond Extract – put in a deep dish, 9″ pan – mmmmmm !!!
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This was pretty good. My filling was a tad runny though… I was thinking maybe it was because I didn’t let the blueberries thaw enough before using?
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Added more fruit and a 1/4 tsp of almond extract otherwise followed the recipe ~ an instant favorite at our house. Thank you!
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fun, easy, delicious! for the recent reviewer that had trouble with burning….I always take strips of aluminum foil and fold over and under the edge of the crust…take it off for the last 15 minutes….old trick!
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This turned out soooo good!!! I used 2 cups of frozen wild blueberries and put a pie shield on the crust after 15 minutes of baking. Other than that I followed to recipe as is. Tasty, delicious pie!
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This is the easiest and best pie I have ever made. My husband and I ate the whole thing at two meals. We hid it in the frig from our children! I’m making it for the second time this week.
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Everybody loved it!! Very easy and tasty!
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To repeat everyone else, this recipe was a hit at the graduation party I went to and it was so easy to make. The only thing I would do differently is add more blueberries to this pie next time I make.
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This pie has a really nice flavor and wasn’t too tart or too sweet. The whole family loved it! I made the crust from scratch using my favorite recipe from here: “Ruth’s Grandma’s Pie Crust” but otherwise followed the recipe as written. Fantastic!!
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I can see why this has 5 stars! It is so quick and tastes awesome! I did adjust the temperature to 375 and baked for about 45 minutes. 425 is way too hot and will burn the crust. Which happened the first time I baked it. Second time at 375 was perfect. Thanks for submitting!
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I used fresh blueberries, but otherwise followed the recipe exactly and it turned out perfect!
I did cover my crust with foil for the first 30 min. then took it off for the last 10. Mine only needed 40 minutes and it was beautifully golden brown. I put cool whip on top and it was a huge hit with my hubby!!!! Perfect for the 4th of JULY! -
This is a great recipe. I have made Blueberry as well as Cherry before and always suspected something was missing. Cinnamon. This came out perfect but I want to add that I did make one change. I used fresh blueberries but I froze them first. Besides that followed everything exact and it came out great. In fact, besides my apple pie this is the best pie I’ve made to date. Thank you for sharing this recipe.
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Yum! I added a little lemon zest and a little lemon juice. Perfect, our new fav!!!
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This was awesome. Now that fall has arrived, I can’t wait to make it again.
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My inlaws loved it! Great blend of cherry and blueberries.
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I cheated, but basically the same concept. I used 1 can of cherry pie filling and one can of blueberry pie filling. I added more cinnamon. I also made my own crust using this recipe from here
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This was good, and better than the average cherry pie. I love the depth the cinnamon gives to it (I added more than the recipe called for b/c we love it in everything). I also zested some lemon into the filling mix, which my husband really liked. I think next time though I would add a little more cornstarch. It’s not runny or anything, just a personal preference.
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Last time I baked a pie was in the 90’s. Not very good at it. I made this yesterday, at husband’s request, and it turned out perfect. It was so delicious. I think I’ll tackle a pumkin pie from this website for Thanksgiving. Thank you for giving me a boost of confidence.
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I started out making cherry pie but ran out of cherries so I added some blueberries I had on hand. The result was one scrumptious pie! What a delicious accident!
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This was okay. Might try again with fresh cherries instead of the filling. Made with the cream cheese crust recipe on this website.
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I may have been helped in knowing to leave some extra room for the filling to bubble. I filled it too high. My lattice work wasn’t very pretty after the bubble over, but it made up for that lack in taste. Yum!
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This pie was OUT OF THIS WORLD! I made it for Thanksgiving and everyone loved it. Thank you for posting the recipe. I will definitely make this again and again.
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My husband loves cherry pie. However, I wasn’t expecting him to say it was the best cherry pie he had ever had!
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Great, easy recipe. I used cherry pie filling sweetened with Splenda, which gave it a very fruity taste without too much sweetness.
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I’m so excited that I have this recipe! I’ve made this pie six times and have been told by multiple people that it’s the best pie they’ve ever had!
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I tried this in the summer. So easy and everyone loved it. I needed to leave feedback because I just looked it up again to make for our Christmas buffet.
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This is the best!! My fiance who doesn’t usually like berry pies loves this recipe. I make it exactly the way the recipes says and it comes out so perfect.
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My husband and father in law love pie. I’m not big on it but I found this recipe by mistake and thought that i would chance it. It’s AMAZING!! We all love it. It is sweet and tart and super easy to make. I use fresh blueberries instead of frozen and I put about a cup or so extra into the filling batch, just so that it’s really full. I can’t say enough good things about this pie!
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I made this for Mother’s Day exactly as written. My family loved it, even my brother who usually never eats dessert had 2 pieces! That was when I knew it was a keeper. And the fact that it was sooo easy was just icing on the cake..or should I say PIE! Yum Yum
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THIS RECIPE ROCKS! So easy and I always get rave reviews on this pie when I make it!
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Easy and delicious; a different take on fruit pie! Only took 30 minutes to bake in my convection oven, browned beautifully with egg wash.
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There is a reason you don’t see anything less than 5 stars on all the reviews — this pie ROCKS! I’m not a huge fan of just blueberry pie or cherry pie, but together, this really was delicious. And I say “was” because the pie didn’t make it through the morning. And it was just my daughter and me eating it!
I followed everything as originally described with just a couple of embelishments, as others suggested. First, I chilled fresh blueberries in the freezer for about an hour. This supposedly holds in the blueberry flavor more so than fresh, mushy blueberries. I also made it 2 cups instead of 1 1/2. Second, I used the cherry pie filling as described, but I added about 3/4 cub of fresh, chilled, pitted cherries to the mix. I had them, why not use them? Third, I used the pre-made rolled pie crusts. That was for me very easy and doable. Lastly, I did let the pie cool for exactly two hours, but I think a little less time is fine; it was barely lukewarm by then.
All-in-all, a great, EASY recipe. I’ll be making this again for sure. And I loved the fresh cherries. That had a deeper, less tart flavor than the canned cherries.
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I agree with those who doubled the filling recipe and used a deep dish pie pan. You will still have about one cup of filling leftover but the pie will be really juicy!
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Best. Pie. Ever.
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