Cherry Apple Preserve Pie

Tasty and economical!


Serves 6 to 8 depending on slices.


INGREDIENTS for 1 double crust pie. 1 pkg of frozen pie shells, regular size [each package should have 2 pies] 1 can [20oz] of sugar free cherry pie filling ½ can [20oz] of sugar free apple pie filling 2 to 3 tbs sugar free preserves, any flavor [I use blueberry] Optional for browning crust: 1 egg white [I use egg beaters liquid]. [For 2 open pies, get 1 extra can of cherry and use the ½ can of apple].

Nutritional information



DIRECTIONS The pie package usually has instructions on how to prepare the TOP crust. My way: For top crust, as soon as removed from freezer, break off the top edge of the crust all around with your fingers or use a small knife. Invert the pan over the pie package or wax paper or aluminum sheet until ready to use. PREHEAT oven to 400. Use a cookie sheet or doubled aluminum foil to place the pie on to catch any leakage. Pour one can of cherries into the pie crust and layer with ½ can of the apple filling for each pie. Spread about 2 to 3 tablespoons of the preserves over the apples [it spreads easier than spreading over the cherries]. Layer the top crust, fork to vent and, optional, brush with egg whites. Don’t worry if the top breaks up. Piece it together as best you can. Bake in pre-heated oven at 400 for 40 minutes for each individual pie. Let cool on rack. Serve as is or with whipped topping or ice cream. It tastes very good cold also. [For 2 open pies, get 1 extra can of cherry and use the ½ can of apple].