Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup sugar
2
tablespoons cornstarch
1/4
teaspoon ground cinnamon
1
can (21 oz) cherry pie filling
1 1/2
cups frozen blueberries
1
egg white
1
teaspoon water
2
teaspoons sugar
Preparation
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
Heat oven to 425°F. In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
In small bowl, beat egg white and water with fork until blended. Brush over top crust (discard any remaining egg white mixture). Sprinkle crust with 2 teaspoons sugar. Cover crust edge with strips of foil to prevent excessive browning.
Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes of baking if necessary to brown edges of crust. Cool 2 hours before serving.
