Blueberry, Pineapple & Cheese Pie

Creamy Ricotta cheese lines the bottom
and blueberry pie filling covers the cheese
to make a colorful looking and tasty treat.
Placing rings of pineapple in the center
and filling them with some cheese filling,
creates a volcano of creamy goodness.
A slice of this open faced blueberry pie
topped with a dollop of fresh whipped cream
is as delishious and as elegant as it gets.

Ingredients:
1 prepared 9" pie shell
1 cup dried blueberies
water
1 (15 ounce) can of blueberry pie filling
5 slices of canned pineapple rings
1 cup ricotta cheese
1 large egg
1/2 teaspoon salt
cinnamon sugar for sprinkling

Directions:
Bring pie crust to room temperature.
Preheat oven to 350 degrees F.
Place dried blueberries in a glass cup,
add water to cover and microwave 5 minutes.
Drain and add in a bowl with blueberry pie filling.
Place pie crust in center of a 9" pie plate.
Arrange pineapple slices one on top of the other
at the center of the pie crust.
In a mixing bowl combine ricotta cheese, egg and salt.
Carefully fill the center of the pineapple slices.
Then pou the rest of the cheese mixture on the bottom
of the crust around the pineapple slices.
Pour the blueberry pie fill all over the cheese and
around the pineapple slices.
Fold in the pie crust over the pie filling towards
the center of the pie. Sprinkle crust with
cinnamon sugar and bake for about one hour.
Until crust is browned and the filling set.