Cherry Berry Pie
- 110 g Tree Top IQF Dark Sweet Cherries, thawed
- Pie crust for a 2-crust pie
- 220 g frozen blueberries, thawed
- 100 g sugar
- 43 g all-purpose flour
- 42 g butter, melted
- 2.50 g vanilla extract
Preheat oven to 375 F. Roll out pie crust and place in a 9-inch pie plate, pressing firmly into plate.
In a large bowl, combine remaining ingredients; mix well, then spoon mixture into the pie crust.
Roll out top crust and cut slits or shapes near the center. Place crust over cherry mixture. Pinch together and trim edges to seal.
Bake 35 to 40 minutes, or until crust is golden and filling is bubbling. Let cool before serving.