Cherry and Blueberry Pie
Prep Time
25mins
Time to Table
2hr 30mins
Servings
8
Ingredients
- 2 refrigerated pie crust
- 1 cup Daisy Sour Cream
- 3 egg yolks, divided
- 4 tablespoons sugar
- 1 1/2 21-ounce cans cherry pie filling
- 21-ounce can blueberry pie filling
- 1 tablespoon milk
Tips
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut
Ingredients
- 2 refrigerated pie crust
- 1 cup Daisy Sour Cream
- 3 egg yolks, divided
- 4 tablespoons sugar
- 1 1/2 21-ounce cans cherry pie filling
- 21-ounce can blueberry pie filling
- 1 tablespoon milk
Tips
Serving Tip:
To cut clean slices, dip a sharp knife into water before each cut
Directions
- Preheat the oven to 350 degrees. Roll out one pie crust and set in an ungreased 9-inch pie plate, cutting, and rolling the crust to fit the edges. Roll out the second pie crust and shape as desired.
- Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended. Spread over the bottom pie crust. Spoon the cherry pie filling over 2/3 of crust bottom, and the blueberry pie filling over 1/3 of the crust bottom.
- Decorate the top of the pie as desired with the second pie crust. Mix 1 egg yolk and the milk and brush the top crust pieces.
- Bake on a baking sheet for 60-70 minutes or until the topping is set and the crust is browned.
- Check after 30 minutes and cover with foil if crust is turning too brown. Cool for about 1 hour before serving.
- Calories:611
- Cholesterol:96
- Dietary Fiber:3
- Protein:4
- Sodium:269
- Total Carbohydrate:98
- Total Fat:21
