3/4 cup sugar
1/4 cup cornstarch
2 cans (16-oz each) pitted, red tart cherries, drained - reserve 1 cup of the liquid
1 tbsp butter
1 1/2 cups fresh or frozen blueberries
1 tsp milk
1 tbsp sugar, optional
1/8 tsp cinnamon, optional
Preheat oven to 400 degrees.
Line a 9-inch pie pan with pastry to make bottom crust.
In a medium saucepan, combine the sugar and cornstarch; gradually add the cherry liquid. Cook over medium heat until just beginning to boil, stirring occasionally. Boil 1 minute until thick and clear, stirring constantly. Remove from the heat and stir in the butter until melted. Gently stir in the cherries.
Place the blueberries into the pastry-lined pie pan. Top blueberries with the cherry mixture.
Using a small heart-shaped cutter, cut 4 or 6 hearts from the second crust then carefully place the crust over the filling. Flute the edges to seal and place the hearts on top to decorate.
Brush the crust with the milk. If desired, combine the cinnamon and sugar and sprinkle over the top.
Bake at 400 degrees for 40 to 55 minutes or until golden brown. If edges start to get too brown, cover with a foil ring or pie edge protectors.
Allow to cool several hours before cutting.
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