Old-Fashioned Cherry and Blueberry Pie
The center of this old-fashioned pie is left open, revealing beautiful cherries and blueberries.
- 1 recipe Classic Pastry Crust for Two-Crust Pie (see Classic Pastry Crust recipe)
- 2 cans (14.5 ounces each) pitted red tart pie cherries, undrained
- 1 orange
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups blueberries
- 1 tablespoon milk
- 2 teaspoons sugar
Preheat oven to 400°F. Prepare crust as directed in Step 1. Drain cherries, reserving 1/3 cup juice. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 1 tablespoon juice. In Classic Batter Bowl, combine sugar, cornstarch, reserved cherry juice, orange zest and juice; whisk until well blended. Stir in cherries and blueberries.
Spoon cherry mixture into pastry-lined Deep Dish Pie Plate.
Using 3-inch Biscuit Cutter, cut out and discard center of top crust. Place crust over filling; seal and flute edges. Brush milk evenly over crust; sprinkle with sugar. Gently place Pie Crust Shield or 2- to 3-inch strips of aluminum foil over edge of pie. Bake 30 minutes; remove shield. Bake an additional 20 minutes or until crust is golden brown and center is bubbly. Remove from oven; cool at least 3 hours.
- 8 servings
Nutrients per serving:
Calories 470, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 70 g, Protein 5 g, Sodium 240 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 2 1/2 fruit, 4 fat (4 1/2 carb)