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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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After making Cherry Pie (which I highly recommend) I had a couple cups of cherries left over. It is delicious eaten warm with vanilla ice cream on top. Ingredients:
1 (15 ounce) package pie crusts, for a 9-inch double crust pie |
2 cups sweet cherries, pitted |
2 cups blueberries (fresh or frozen) |
3/4 cup sugar |
1/4 cup all-purpose flour |
1/8 teaspoon ground nutmeg |
1 tablespoon butter |
2 tablespoons sugar |
Directions:
1. Preheat oven to 425°F.
2. Line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside.
3. In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and nutmeg; stir into fruit. let stand for 10 minutes. Pour into crust; dot with butter. Roll out remaining crust: make a lattice top crust. Seal and flute the edges. Sprinkle with 2 tbs sugar. Cover edges of pastry loosely with foil to prevent burning.
4. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. Cool on a wire rack.
5. (Note: if using frozen blueberries, do not thaw before adding to mixture).
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