Blueberry Cherry Pie Recipe


With all the heat summer brings, it is no wonder people get dehydrated faster, and when we get dehydrated vital body organ functions can become impaired. Heat can also cause other unpleasant symptoms like headaches, muscle cramps, dizziness, difficulty in breathing and heat exhaustion.

Drinking plenty of water during summer to keep hydrated is a must, but keep in mind that aside from bodily fluids we also need to replenish important minerals like potassium and sodium, and restore electrolytes which we lose when we sweat. Electrolytes play an important role in our body in that they carry electrical impulses that our cells use to communicate that enable us to see, smell, taste, hear and touch.

So how do we best replenish the lost minerals in our body? Simple! Eat fruits. It is good to know that minerals are present in most fruits, which also contain vitamins and antioxidants that can help boost our immune system and keep illnesses at bay.

Fruits that are great to eat during summer to keep us hydrated are pineapples, blueberries, cherries, watermelon, apples, grapefruits, lemons, kiwis and avocados.

How to make Blueberry Cherry Pie

Prep Time: 20 mins

Bake Time: 1 hour

Yields: 8 servings


  • 2 cups pitted Hale Bing Cherries
  • 2 cups blueberries, rinsed and drained
  • 1 1/4 cups white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 recipe pastry for a 9 inch double crust pie


  1. Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
  2. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet undermine to catch any liquid that might bubble over. Enjoy warm with ice cream, and refrigerate covered for up to one week.
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