Ingredients
Scale
- 1 box refrigerated ready-to-use pie crusts
- 3 cans cherry pie filling
- 1 can blueberry pie filling
- 1 large egg
- 3 tbsp sanding or coarse sugar
Instructions
- Preheat the oven to 425°F and prepare a 9-inch pie plate.
- Roll one pie crust into a 12-inch circle and fit it into the pie plate, leaving edges overhanging.
- Drain one can of cherry pie filling and mix it with the remaining cherry filling.
- Use a folded cardboard wedge to separate a section of the pie, filling it with blueberry filling.
- Fill the remaining area with cherry filling and remove the divider.
- Roll out the second crust and cut it into strips and star shapes.
- Brush stripes and stars with beaten egg and sprinkle with sugar.
- Arrange the strips over the filling and place stars on top.
- Fold and crimp the edges of the crust, brush with egg, and sprinkle sugar.
- Bake for 30 minutes, then reduce the heat to 350°F and bake for another 25-30 minutes until golden and bubbly.
- Allow to cool completely before serving.
Notes
Make sure to let the pie cool completely to achieve the best texture before serving.
For a unique touch, try adding some fresh berries on top after baking.
Serve with a scoop of vanilla ice cream for an extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.