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1
Preheat oven to 400 degrees F.
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2
Prepare pie crust according to package directions.
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3
Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour.
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4
On a lightly floured surface, roll each into a circle about 1/4-inch thick.
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5
For Pies:
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6
Place each of the rolled out circles onto the baking sheet.
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7
Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice.
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8
Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed.
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9
Place a few of the reserved blueberries on top of each pie.
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10
Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar.
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11
Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling.
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12
Remove from oven and allow to cool slightly.
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13
For Blueberry Topping:
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14
In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water.
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15
Bring to a boil, reduce heat and simmer for 10 minutes.
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16
Turn off the heat and allow to cool to room temperature.
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17
To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.
