Experience the delightful aroma of baked fruits filling your kitchen as you pull a Cherry and Blueberry Pie from the oven. This delicious dessert, perfect for any occasion, comes together in about an hour, and its creamy layer brings a delightful twist to the classic fruit pie. The combination of cherries and blueberries, paired with a rich sour cream base, makes this pie irresistibly indulgent.
This recipe is perfect for family gatherings, potlucks, or a cozy dinner at home. You can make it ahead of time and refrigerate it, allowing the flavors to meld beautifully before serving.
Why You’ll Love This Recipe
- The creamy sour cream layer adds a unique depth to the filling.
- A perfect balance of sweet and tart flavors from the fruit.
- The golden, flaky crust is a satisfying contrast to the juicy filling.
- Easy to customize with your favorite fruits or toppings.
What You’ll Need
Gather these ingredients to create your delicious pie.
For the Crust
- 2 refrigerated pie crusts
For the Filling
- 1 cup Daisy Sour Cream
- 2 egg yolks, divided
- 4 tbsp sugar, plus more for sprinkling
- 1 can cherry pie filling
- 1 can blueberry pie filling
For the Topping
- 1 egg yolk
- 2 tbsp milk
Use low-fat sour cream for a lighter alternative.
Substitutions & Swaps
- Use homemade pie crust for a fresher taste.
- Swap cherry filling for mixed berries.
- Substitute blueberry filling with raspberries.
- Coconut milk works in place of regular milk.
How to Make It
Start creating your Cherry and Blueberry Pie with these simple steps.
Preheat
Preheat the oven to 350 degrees.
Roll out
Roll out one pie crust and set it in an ungreased 9-inch pie plate, cutting and rolling to fit the edges.
Prepare
Roll out the second pie crust and shape as desired.
Mix
Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended.
Spread
Spread the mixture evenly over the bottom pie crust.
Spoon
Spoon the cherry pie filling over 2/3 of the crust bottom, and the blueberry pie filling over 1/3 of the crust bottom.
Decorate
Decorate the top of the pie as desired with the second pie crust.
Brush
Mix 1 egg yolk and the milk together, then brush the mixture over the top crust pieces.
Bake
Bake on a baking sheet for 60-70 minutes or until the topping is set and the crust is browned. Check after 30 minutes and cover with foil if the crust is turning too brown.
Cool
Cool the pie for about 1 hour before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months.
Reheat: Microwave for 30 seconds or until warmed through.
Tips for Best Results
- Ensure the crust is chilled before rolling for a flaky texture.
- Adjust baking times based on your oven’s accuracy.
- Use a mix of fresh fruits for varied flavor profiles.
- Allow the pie to set for a full hour before slicing for cleaner pieces.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with whipped cream for extra richness.
- Enjoy slices alongside a hot cup of coffee or tea.
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