Ingredients
-
2 cups pitted cherries
-
2 cups blueberries, rinsed and drained
-
1 ¼ cups white sugar
-
¼ cup all-purpose flour
-
1 tablespoon ground cinnamon
-
½ teaspoon lemon juice
-
1 tablespoon butter
-
1 recipe pastry for a 9 inch double crust pie
Directions
-
Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
-
Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
-
Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.
Nutrition Facts (per serving)
| 424 | Calories |
| 17g | Fat |
| 67g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 424 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 24% |
| Cholesterol 4mg | 1% |
| Sodium 245mg | 11% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 4g | 14% |
| Total Sugars 40g | |
| Protein 4g | 8% |
| Vitamin C 6mg | 7% |
| Calcium 22mg | 2% |
| Iron 2mg | 9% |
| Potassium 147mg | 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.
