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Cherry Blueberry Pie
Cherry Blueberry Pie

Ingredients Serves 1

2 Double pie crusts
250 gm Cream cheese whipped
2 cups Epigamia Blueberry Greek Yogurt
1 tsbp Water
3 tbsp Flour divided
Zest of 2 lemons
Juice of 2 lemons
3 cups Blueberries
1 cup Cherries
2/3 cup Sugar
4 tbsp Butter
Cinnamon sugar for garnish

Directions Prep Time : 90 mins

Step 1 Preheat the oven to 350° and spray pans with non-stick spray.
Step 2 Prepare a pie crust and cut out tops and bottoms to fit 8 mini pie crust tins. Press one piece into the bottom of each pan.
Step 3 In a small bowl, beat cream cheese, 1 cup Epigamia Blueberry Greek Yogurt, 1 tbsp flour and half lemon zest. Dollop a couple of tablespoons of cream mixture on each crust.
Step 4 In a large bowl, toss the blueberries, cherries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust (You can cut out any shapes on the top crust, like we have cut pi).
Step 5 Press the edges of the crust so it is firmly sealed.
Step 6 With a pastry brush, brush the tops of the pie crusts with butter and sprinkle with the cinnamon and sugar mixture.
Step 7 Cover the pies with tin foil and bake for 30 minutes at 350°. Remove the tin foil and bake for an additional 10-15 minutes, or until the crust is golden brown.
Step 8 Serve warm with Epigamia Blueberry Greek Yogurt!

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