Blueberry Cherry Crumb Pie

It's a cool and rainy day here in the Lou.  Just the kind of day to crack open the windows and bake a pie.

The children sneak outside and squeal in delight as they ride their bikes up and down the streets splashing through the fresh puddles.  

The sun threatens to peek out from behind a cloud and the birds take advantage of the little bit of warmth to dry their wings.

Meanwhile, I'm snuggled up inside taking in the warm scents of the blueberries and cherries blended together in a flaky pie crust.

Looking forward to spending the afternoon with good friends and wine.

Pondering the thought that fall is so near yet so far away.

Blueberry Cherry Crumb Pie

Yield - One 9-inch pie (8 servings)

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Ingredients:

• 1 deep dish pie crust
• 1 (21-ounce) can blueberry pie filling
• 1 (15-ounce) can Oregon pitted dark sweet cherries in heavy syrup, drained
• 1 tablespoon flour
• 1/4 cup all-purpose unbleached flour
• 2 tablespoons packed brown sugar
• 2 tablespoons coconut
• 2 tablespoons buttter

Instructions:

1. Heat oven to 425.  Place cookie sheet on oven rack.
2. In medium bowl, stir together pie filling, cherries, and flour.  Spoon into pie crust.  In small bowl, stir together flour, brown sugar, coconut, and butter until crumbly.  Sprinkle over filling.
3. Bake on cookie sheet 35 to 45 minutes or until filling is bubbly.

Adapted from Pilsbury