2 (21 oz) cans of cherries, drained
2 cups blueberries (fresh or frozen)
1 cup of sugar
6 Tbsp arrowroot starch*
1 gluten free pie crust ( 2 discs)
cinnamon sugar mixture (optional)
In a bowl mix cherries, berries, sugar and arrowroot starch.
Pour blueberry cherry mixture into prepared pie crust.
Place second pie crust on top.
Dust top of pie crust with cinnamon sugar mixture.
(Before I dust the top, I like to lightly spray my crust
with cooking spray so that the cinnamon sugar will stick)
Bake at 350˚ F for 1 hour.
Let cool completely.
I like to refrigerate it over night before serving.
I know that 6 Tbsp seems like a lot of starch, but I like my pie not to be too runny.
My family likes for it to be more on the jelled side.
If you want a looser pie, feel free to adjust the starch according to your liking.