*Cherry Blueberry PIE*

*Cherry Blueberry PIE*

 What u will need::

Crust:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

1/2  cup sugar

2  Tablespoon cornstarch 

1/4 teaspoon ground cinnamon

1 can (21 oz) cherry pie filling

1 1/2 cups frozen blueberries

Garnish: 

1 egg white

1 teaspoon water

2 teaspoon sugar

Heat oven to 425°F.

In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.

 Stir in cherry pie filling..

 and blueberries. 

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan

Spoon into crust-lined pan

  I used scissors to cut off the excess crust

Top with second crust; seal edge and flute.

 Cut slits in several places in top crust. 

 Top with second crust; seal edge and flute. Cut slits in several places in top crust.

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.

Cut lil strips of tin foil! 

Cover crust edge with strips of foil to prevent excessive browning.

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.

Enjoy!!