Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 73) holiday pies Cherry-Blueberry Pie t Prep Time: 15 Minutes Ready in: 3 Hours 10 Minutes Servings: 8 1. Make pie crusts as directed on box for TwoCrust Pie using 9-inch glass pie pan. 2. Heat oven to 425°F. In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 3. In small bowl, beat egg white and water with fork until blended. Brush over top crust (discard any remaining egg white mixture). Sprinkle crust with 2 teaspoons sugar. Cover crust edge with strips of foil to prevent excessive browning. 4. Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes of baking if necessary to brown edges of crust. Cool 2 hours before serving. Nutrition information per serving: 1 SeRviNG: Calories 400 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g); Cholesterol 15mg; Sodium 220mg; Total Carbohydrate 67g (Dietary Fiber 2g; Sugars 35g); Protein 2g exChaNGeS: 1 Starch, 31/2 Fruit, 21/2 Fat Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling /2 2 1 /4 1 1 1 /2 1 cup sugar tablespoons cornstarch teaspoon ground cinnamon can (21 oz) cherry pie filling cups frozen blueberries Garnish 1 egg white 1 teaspoon water 2 teaspoons sugar Most Requested Recipes Pillsbury 73 ™ 73 Pillsbury Most Requested Recipes
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