Cherry-Blueberry Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
What's better than a blueberry or cherry pie? One that stars both fruits wrapped in an easy Pillsbury® pie crust.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts
- softened as directed on box
Instructions
- 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.
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