Try our family recipe for Cherry Blueberry Pie! A delicious fruit pie made from scratch using a blend of fresh or frozen fruit – not the can of pie filling from the grocery store.
Jump to RecipeMy family loves pie, and I love to bake pies. My husband likes peach pie, Hannah likes pecan pie, and my sister, Diana, loves a chocolate pie.
I love cherry pie and I love blueberry pie – so what if we combined cherries and blueberries into one pie?!! Okay, mixed fruit pie is not exactly new, but I thought I would put my favorite out there anyway.
With the exception of apple pie, I almost always use frozen fruit when I bake pies. I keep frozen fruit in the freezer for smoothies and desserts so it’s handy. For this recipe, I prefer the small wild blueberries and dark sweet cherries, but you can use whatever you prefer.
For this combination of cherries and blueberries, I like to add both almond extract and brandy to achieve a great depth of flavor, but you can omit the brandy and it will still be delicious.
There is just a hint of spice with the cinnamon and allspice added to the filling to round it out. Trust me, this pie is perfection. Wonderfully summery and packed to the brim with cherries and blueberries. Enjoy it as is or top your slice of pie with a healthy scoop of ice cream.
Recipe Ingredients
Pie crust. You’ll need enough pie dough for a double crust. You can find my favorite pie crust recipe here.
Fruit – Cherries & Blueberries. I prefer the small wild blueberries and dark sweet cherries, but you can use whatever you prefer.
Sugar: Sugar provides more than sweetness in pie: Just like salt, it’s also a flavor enhancer, and helps with thickening the filling.
Lemon Juice & Zest. Fresh lemon juice balances the sweetness of the added fruit and along with the lemon zest also helps to enhance and bring out the fruit’s natural flavor.
Quick-Cooking Tapioca. This is my thickener of choice. It gives a nice gel to the pie filling that I really prefer. You don’t need quick-cooking tapioca, just the regular, but make sure you don’t get the large pearls. I accidentally used those once and it did not work.
Added Flavors: Brandy & Almond Extract. This pie has both almond extract and brandy for a great depth of flavor, but you can omit the brandy and it will still be delicious.
Spices: There is just a hint of spice with the cinnamon and allspice to round it out.
How to Make Cherry Blueberry Pie
- Sprinkle the almond extract, lemon juice, lemon zest and brandy over the fruit in a large mixing bowl and toss together. Mix the tapioca, sugar, and spices in a separate small bowl and sprinkle over the fruit mixture.
- Toss it all together to mix well, and set it aside to macerate while you roll out your pie crust.
- You’ll need enough pie dough for a double crust. You can find my favorite pie crust recipe here. Roll out the bottom crust and fit it into a 9-inch pie dish.
- Spoon filling evenly into the bottom crust.
- Roll out the top crust and lay it carefully onto the filled pie.
- Trim the crust to ¼ inch beyond the edges of the pie pan. Roll the edges under to seal top and bottom pie crust together. Decorate the edges with your preferred design. Cut a few small slashes in the top of the pie to vent. Brush with an egg wash or with milk.
Frequently Asked Questions:
With the exception of apple pie, I almost always use frozen fruit when I bake pies. I keep frozen fruit in the freezer for smoothies and desserts so it’s handy. I prefer the small wild blueberries and dark sweet cherries, but you can use whatever you prefer.
Freshly picked berries and cherries will always be sweeter than grocery-store fruit that’s traveled 3,000 miles from field to supermarket. So when deciding how to reduce sugar in pie, take into account the natural sweetness of the fruit and adjust added sugar accordingly.
Be mindful that pies at the lower end of the sugar spectrum begin to taste bland. Sugar can also add a bit of thickening power, so when baking low-sugar pies, err on the side of adding a bit more thickener (tapioca). If you’re serving pie warm, you can choose to reduce the sugar up to 50%. If served at room temperature, I recommend you use the whole cup of sugar.
Fruit pies usually keep at room temperature for up to two days. After that, store them, loosely covered, in the refrigerator for up to two days longer. In warm climates, always store fruit pies in the refrigerator.