Cherry Blueberry Pie – a delicious recipe with crust pie, sweet cherries, blueberries, sugar, flour, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F.
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 425u00b0F for 15 minutes. Reduce heat to 350u00b0F 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).
269
kcal
Calories
3
g
Fat
61
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Cherry Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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