When ~Zgirl over at Think Tank Momma said this weeks Share a Spoon (pop over to her site and link up!) was going to be P-I-E, I was super excited. Because, you know, pie is awesome. Blueberry, Cherry, Apple, Chocolate....the possibilities are endless. And pie crust...flaky, yummy, full-of-fat deliciousness. It's almost as good as chocolate. I had a hard time deciding which recipe I wanted to post...but since it's still summer time (for a few more days), I ended up choosing Cherry-Blueberry Pie!! Yep, my two favorite fruit pies combined. I usually pick blueberries at my Aunt's house every summer, and make this pie. However, life has not been the same since my dad got sick, and I have not done lots of things I normally do. But, I happen to have a couple of grainy cell phone pics from when my girls made this pie last summer - the recipe is very basic and simple enough for kids to make, yet very tasty!
1 (15 ounce) package refrigerated pie crusts
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1 1/2 cups frozen blueberries (we used fresh)
for crust -
1 egg white
1 teaspoon water
2 teaspoons sugar
1.Preheat the oven to 425 degrees F (220 degrees C).
2.Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
3.Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.