Frosted Cherry Blackberry Pie
- pie dough for double crust
- 21 ounces cherry pie filling
- 2 cups blackberries
- 3 tablespoons corn starch
- 1/2 cup powdered sugar
- 1 tablespoon light corn syrup
- 4 teaspoons water
- 1/4 cup sliced almonds
- Heat oven to 400u0b0F. Roll out pie crusts as directed on box for Two-Crust Pie, using 9-inch pie plate. In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. After 15-20 min of baking, cover crust edge with strips of foil to prevent excessive browning.
- As soon as you pull the pie out of the oven, in a small bowl, mix powdered sugar, corn syrup and enough water until smooth and desired drizzling consistency. Top with almonds. Cool at least 1 hour before serving.
crust, cherry pie filling, blackberries, corn starch, powdered sugar, light corn syrup, water, almonds
Taken from www.yummly.com/recipe/Frosted-Cherry-Blackberry-Pie-1692341 (may not work)