Cherry Blueberry Pie
Ingredients Serves 1
| 2 | Double pie crusts |
| 250 gm | Whipped Cream cheese |
| 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 additional 10-15 minutes, or until the crust is golden brown. |
| Step 8 | Serve warm with Epigamia Blueberry Greek Yogurt! |
