Cherry-Blueberry Pie

Makes 8 servings

Ingredients

• 1 - package (15-ounces) refrigerated pie crusts
• 1/2 - cup sugar
• 2 - Tablespoons cornstarch
• 1/4 - teaspoon cinnamon
• 1 - can (21-ounces) cherry pie filling
• 1-1/2 - cups frozen blueberries
• 1 - egg white
• 1 - teaspoon water
• 2 - teaspoons sugar

Directions

1. In large bowl, add 1/2-cup sugar, cornstarch and cinnamon. Mix well. 
2. Add cherry pie filling and blueberries. Mix well. 
3. You want to spoon into crust-lined pan. 
4. Top with second crust and close edges and flute. 
5. Cut slits in several places in top crust.
   In small bowl, add egg white and water. Beat with fork. 
6. Brush over top crust. (Discard any remaining egg white mixture.) 
7. Sprinkle crust with 2 teaspoons sugar. 
8. Cover edges of crust with foil.
   Bake for 45 to 55 minutes or until crust is golden brown. 
9. Removing foil during last 10 minutes. 
10. Allow to cool 2 hours before serving.

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