Cherry Blueberry Pie

Ingredients 1 (15 ounce) package refrigerated pie crusts ½ cup white sugar 2 tablespoons cornstarch ¼ teaspoon ground cinnamon

1 (21 ounce) can cherry pie filling 1 ½ cups frozen blueberries 1 egg white 1 teaspoon water 2 teaspoons sugar

Directions Heat the oven to 425°F (220°C).

Press one pie crust into a 9-inch pie plate. Mix 1/2 cup sugar, cornstarch, and cinnamon in a large bowl. Add cherry pie filling and blueberries. Pour into pie crust.

Cover with second crust and seal edges. Fork-press or flute edges. Fork-mix egg white and water in a cup. Sprinkle 2 teaspoons sugar on the pie after brushing.

Bake 45–55 minutes in preheated oven until crust is golden brown. If the crust edges are darkening, foil them. Cool for 2 hours to solidify the filling before serving.

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