Cherry - Blueberry Pie

With the 4th of July just around the corner (for those of you here in the US), I thought I would put some delicious outdoor gathering foods on the blog this week. Many of us celebrate Independence Day with picnic or cookout. Here is a pie recipe that is sure to please everyone. So easy to prepare, and I would suggest making (2) pies because everyone is going to love this one. This pie is perfect when served with homemade vanilla ice cream or a touch of whipped topping. A yummy dessert before heading off to see fireworks. Enjoy!

Cherry - Blueberry Pie Serves 8

*TIP: for an extra special "touch", use small a small star cookie cutter to create the heat vents on the top of the pie; place the cut outs on top of the pie near the open star holes

1 box refrigerated pie crusts, softened as directed (or 2 homemade pie crusts)
1/2 c. sugar
2 T. cornstarch
1/4 t. cinnamon
1 can (21 oz.) cherry pie filling
1 1/2 c. frozen or fresh blueberries
1 egg white
1 t. water
2 t. sugar

1. Heat oven to 425 degrees. You are going to make a (2) crust pie with a 9" pie pan.

2. In a large bowl, mix 1/2 c. sugar, the cornstarch and cinnamon. Stir in the pie filling and blueberries. Spoon into a pie crust lined pan. Top with second crust; seal edge and flute to finish. *Cut slits in several places in top crust.

3. In a small bowl, beat egg white and water with a fork until blended. Brush over top crust. Sprinkle crust with 2 t. sugar. Cover edge of crust with foil strips.

4. Bake 45 - 55 minutes or until crust is golden brown, removing foil during last 10 minutes, if necessary to brown edge of crust. Cool at least 1 hour before serving.