WEEKDAYS 1e|12c|p

Blueberry Cherry Pie wIth Sour Cream

Carla Hall
|
Servings: 10
|
easy
|
1 to 2 hr

This red, white and blue pie is the perfect way to show your patriotic spirit this holiday.


  • Ingredients
  • step-by-step directions
Ingredients
Blueberry Cherry Pie wIth Sour Cream
  • 1 Recipe: Carla's Perfect Pie Crust
  • 1 egg white
  • 1/2 cup superfine sugar (divided)
  • 1/2 teaspoon cinnamon (ground)
  • 1/4 teaspoon salt
  • 1 pinch nutmeg
  • 1 1/2 cups blueberries
  • 1 1/2 cups cherries (pits and stems removed)
  • 3 eggs (beaten)
  • 1 cup sour cream
  • 1/3 cup honey
  • whipped cream (to serve)
Directions
  • Preheat oven to 400ºF.
  • Roll out pastry to 12" round and place in deep 9" pie dish. Blind bake with pie weights for 10 minutes. Remove pie weights.
  • Reduce oven temperature to 350ºF.
  • Using a pastry brush, brush pie dough with egg white and sprinkle with 2 tablespoons sugar. Bake until golden brown, about 15 more minutes.
  • In a large mixing bowl, combine 2 tablespoons sugar, cinnamon, salt and nutmeg. Add blueberries and cherries and toss to combine.
  • In a small bowl, add eggs, remaining sugar, sour cream and honey, and whisk to combine. Add the egg mixture to the blueberries and gently fold to combine.
  • To the baked and cooled pie crust, add the fruit filling. Bake for 1 hour.
  • Serve a slice of pie warm with a dollop of whipped cream.
Similar categories: Desserts Courses & Meals

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