Description
A delightful recipe for individual rustic cherry pies, finished with a fresh blueberry topping and a scoop of vanilla ice cream.
Ingredients
For the Pies:
1 package double pie crust mix
1 (20-ounce) can cherry pie filling
1/2 teaspoon pumpkin pie spice
2 tablespoons milk
2 teaspoons sugar
For the Blueberry Topping and Garnish:
1 pint fresh blueberries, reserve 1/4 cup for garnish
2 tablespoons sugar
2 tablespoons water
For Serving:
2 cups vanilla ice cream
Instructions
- Step 1: Prepare the pie crust mix according to package directions. Divide the dough into 6 equal portions, roll into balls, cover, and refrigerate for at least 1 hour.
- Step 2: Preheat the oven to 400 degrees F. On a lightly floured surface, roll each dough ball into a 1/4-inch thick circle and place them on a baking sheet.
- Step 3: Spoon the cherry pie filling into the center of each crust and sprinkle with pumpkin pie spice. Fold the dough edges over the filling, leaving the center exposed.
- Step 4: Garnish the pies by placing a few of the reserved blueberries on top of the exposed filling. Brush the crust with milk and sprinkle with 2 teaspoons of sugar.
- Step 5: Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let the pies cool slightly.
- Step 6: While the pies cool, prepare the topping. In a medium saucepan over medium heat, combine the remaining blueberries, 2 tablespoons of sugar, and 2 tablespoons of water.
- Step 7: Bring the topping mixture to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and let it cool to room temperature.
- Step 8: To serve, place a warm pie on a plate, top with a scoop of vanilla ice cream, and drizzle with the blueberry sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American