My husband’s favorite pie is cherry, and mine is blueberry. I decided to combine them with a ready-made organic pie crust and top it with crumb topping. It was simple and delicious!
9-inch pie crust 1 can (organic) cherry pie filling 1 cup wild blueberries (fresh or frozen) 1/2 teaspoon almond extract
Crumb topping: 3/4 cup oats 3/4 cup flour 1/4 cup brown sugar 1/4 teaspoon salt 6 tablespoons unsalted butter
Preheat oven to 425 degrees F.
Prepare crust for 9-inch pie.
Combine cherries and blueberries. Stir in almond extract.
Pour filling into crust.
Top with crumb topping.
Place pie in oven on middle rack and bake for 20 minutes, then reduce heat to 350 and continue baking for 30-40 minutes. Check partway through and cover with foil to keep crust and topping from burning.
Remove from oven and allow to cool for at least 2 hours before slicing and serving.