Red, White, and Blue Cherry Pies Recipe

Red, White, and Blue Cherry Pies

• Skill Level: Simple
• Makes: 6 individual pies
• Nutrition Information (Per Serving):
  • Serving Size: 1 pie (out of 6)
  • Calories: 423
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Carbohydrates: 69g
  • Dietary Fiber: 3g
  • Sugars: 20g
  • Protein: 4g
  • Cholesterol: 20mg
  • Sodium: 211mg
• Total Time: 1 hour
• Preparation: 20 minutes
• Baking: 40 minutes

Ingredients

For the Pies:

• 1 box double crust pie dough mix
• 1 (20 oz) can cherry pie filling
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons milk
• 2 teaspoons granulated sugar

For Blueberry Sauce:

• 1 pint fresh blueberries (keep 1/4 cup aside for topping)
• 2 tablespoons sugar
• 2 tablespoons water
• 2 cups vanilla ice cream

Instructions

1. Preheat your oven to 400F (204C) and get ready to create these festive, patriotic treats that burst with summer flavor!
2. Prepare the pie crust mix per package instructions. Divide into 6 equal portions, shape into balls, cover, and chill in the fridge for at least 1 hour. On a floured surface, roll each into a 1/4-inch-thick circleperfect for handheld delight.
3. Place dough rounds on a baking sheet. Mound cherry filling in the center of each, dust with pumpkin pie spice for a warm twist, and fold edges up around the fruit, leaving the top open. Scatter reserved blueberries on top, brush edges with milk, and sprinkle with sugar. Bake 30 minutes until golden and bubblyyour kitchen will smell irresistible!
4. Meanwhile, simmer blueberries, sugar, and water in a saucepan over medium heat. Boil, then reduce to low and cook 10 minutes until thickened and vibrant. Cool to room temp for the ultimate sauce.
5. Serve warm pies with a generous scoop of vanilla ice cream, drenched in blueberry sauce. Watch eyes light upthis easy recipe delivers showstopping flavor for any celebration!