Ingredients
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1 (15 ounce) package refrigerated pie crusts
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½ cup white sugar
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2 tablespoons cornstarch
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¼ teaspoon ground cinnamon
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1 (21 ounce) can cherry pie filling
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1 ½ cups frozen blueberries
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1 egg white
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1 teaspoon water
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2 teaspoons sugar
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Press one of the pie crusts into a 9-inch pie plate. Stir together 1/2 cup sugar, cornstarch, and cinnamon in a large bowl. Stir in cherry pie filling and blueberries. Spoon into pie crust. Top with second crust and press the edges to seal. Flute edges or press with the tines of a fork. Whisk together egg white and water in a cup with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons sugar.
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Bake in the preheated oven until crust is golden brown, 45 to 55 minutes. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Nutrition Facts (per serving)
| 409 | Calories |
| 16g | Fat |
| 62g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 409 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 4g | 21% |
| Sodium 274mg | 12% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 3g | 11% |
| Total Sugars 16g | |
| Protein 4g | 8% |
| Vitamin C 3mg | 4% |
| Calcium 16mg | 1% |
| Iron 2mg | 9% |
| Potassium 132mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
