Roll out pastry to 12" round and place in deep 9" pie plate. Blind bake with pie weights for 10 minutes. Remove pie weights and brush pie dough with 1 egg white and 2 tablespoons sugar until it's frothy. Bake for an additional 15 minutes at 350 degrees or until golden brown.
Remaining Superfine Sugar 1/2 teaspoon Cinnamon 1/4 teaspoon Salt Pinch of Nutmeg 1 1/2 cups Blueberries 1 1/2 cups Cherries 2 Eggs 1 cup Sour Cream 1/3 cup Mild Honey
Combine 2 tablespoons sugar, cinnamon, salt and nutmeg. In a large bowl, toss sugar mixture with blueberries and cherries. In a small bowl, combine eggs, remaining sugar, sour cream and honey. Add the egg mixture to the blueberries and gently combine.
Pour the blueberry- cherry filling into the prepared pie shell and bake for 1 hour at 350. Serve warm with whipped cream.