Blueberry Cherry Pie

Who knew that cherries and blueberries could make such a fabulous pie? Well, I didn't, but I loved it! I did make some changes to suit our personal taste preference. Used less than 1/2 cup sugar, cut the cinnamon back to 1/2 tsp, and added a bit of almond and vanilla extracts. Also, to avoid any possibility of a runny fruit filling, added 1 Tbsp of Minute Tapioca (this does not affect the flavor of the filling). I used a combination of dark red sweet and Rainier cherries and, of course, plump, sweet fresh blueberries. I forgot the lemon juice, but I didn't miss it. This pie cooked up beautifully with perfect texture and just enough sweetness.

Best ever! Replaced sugar with Truvia for less fat and calories.

I made this pie for Thanksgiving, and it was perfect. I did prepare it differently, cooking the filling on the stove, like I usually do when I make a cherry pie. I used corn starch instead of flour, and brought the mixture to a low boil, it thickened right up, and then I poured it into the crust. I also added 1/4 tsp almond extract to the filling, just as a personal preference. The filling was not runny, but also not dry. Everyone really enjoyed the pie, and I know that I will be making it again.