Cherry Blueberry Pie
This recipe came from the Pillsbury Pies magazine.
1 box Pillsbury refrigerated pie crusts.
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 can 21 oz cherry pie filling
1 1/2 cups frozen blueberries
Heat oven to 425. In a large bowl, mix 1/2 cup sugar, cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into the the pie crust pan. Top with the second crust.
Bake 45 to 55 minutes or until crust is golden brown.