Looking for a last minute new pie for Thanksgiving? Here it is, Cranberry-Blueberry Pie. I served it to my Dining For Women group last night–with a scoop of Cinnamon Ice Cream. There were some Mmmms, some moans and some requests for the recipe. I’d say that the Cranberry-Blueberry Pie passed the taste test with flying colors!
This recipe is based on one from Epicurious.com. I read all the comments posted about the recipe and realized I was going to have to change their recipe a bit. In my recipe the blueberries are cooked only once, not twice. I also added two chopped Golden Delicious apples to the filling so it had less of a jam consistency/taste and more of a really yummy fruit pie consistency and taste. There’s more spice, more sugar, some freshly squeezed orange juice and grated orange peel in my recipe, too. I think my version would win the pie throw down!!
Cranberry Blueberry Pie
- 12 ounces fresh or frozen cranberries (if frozen, no need to thaw)
- 1 ½ cups brown sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup freshly squeezed orange juice
- finely grated peel of 1 orange
- 2 medium Golden Delicious apples, peeled and chopped
- 16 ounces frozen blueberries (do not thaw)
- double recipe of pie pastry (or two Pillsbury pie crusts…)
- 1 tablespoon whipping cream
- 1 teaspoon sugar
Combine cranberries, sugar, spices, salt and orange juice in a medium saucepan. Cook over medium heat until cranberries pop and then thicken, about 12 minutes, stirring occasionally. Boil 2 more minutes, stirring constantly.
Remove mixture from heat. Stir in orange peel, chopped apple, and blueberries. Set mixture aside to cool. (Can be made up to 3 days ahead. Cover and store in refrigerator until ready to use.)
Preheat oven to 400º.
Line a 9 inch pie pan with pastry. Spoon filling into lined pie pan. Cover filling with another pie crust. Trim and decorate. Brush crust with about 1 tablespoon whipping cream and sprinkle with about a teaspoon of sugar.
Bake in preheated 400º oven for about 1 hour and 10 minutes.
Cool pie on rack. Let pie stand at room temperature until ready to serve.
Have a great Thanksgiving and thanks for stopping by my kitchen today!
