Photo: Red, White, and Blue Cherry Pies Recipe
Ingredients
Pies:
- 1 package double pie crust mix
- 1 (20-ounce) can cherry pie filling
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons milk
- 2 teaspoons sugar
Blueberry Sauce:
- 1 pint fresh blueberries, reserve 1/4 cup for garnish
- 2 tablespoons sugar
- 2 tablespoons water
- 2 cups vanilla ice cream
Directions
Preheat oven to 400 degrees F.
Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.
For Pies:
Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
For Blueberry Topping:
In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By coureve
bridgetown
on July 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
delicious recipe i did make my own pastry which i find is flaky and nice used 12oz of flour to 3oz of crisco and 3oz of pkt margarine (not spread and a pinch of salt and ice cold water this amount made me 10 balls of dough, to which i rolled out to 6 inch rounds. i also made apple/cherry ones but cooking 2 apples cored/sliced cooked slightly. which made 5 cherry and 5 apple/cherry. a great hit and easy to make. a keeper for me and the family lol. thanks sandra
By twobsorry
Palm Desert, CA
on September 25, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just wanted to let the person know where I have purchased the box of pie dough. The brand I buy is Krustez and I got it at a Wal-mart super store. Should be in other grocery stores as well. Good luck
By amyelizabethsch...
Boulder, 44
on April 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I saw the episode where Sandra made this recipe and since I am such a pie fan I had to give this a try! I made quite a lot of adjustments though and just used Sandra's basic idea. I made my traditional pie crust from scratch that I always make but just rolled into 6 rounds like Sandra. I am not a fan of cherry pie filling and I had lots of strawberries on hand, so I made my traditional strawberry pie filling and used that to fill the pie with instead. I cooked according to Sandra's instructions and they turned out perfect! I still made the blueberry topping that Sandra did and topped with vanilla ice cream. I could go without the blueberry topping next time, I thought it pulled away from the delicious flavors in the pie. This concept can be adapted with any pie recipe and I will be trying it with all my favorite pies, apple, rhubarb/blueberry etc. Great for entertaining a small crowd and I rolled out the crusts before and stacked in the fridge with wax paper in between. Just put together the mix and bake and you have fresh, warm pies in a flash!
Read all 10 reviews