Looking for a last minute new pie for Thanksgiving? Then, here it is—Cranberry-Blueberry Pie! I served it to my Together Women Rise group last night with a scoop of Cinnamon Ice Cream. There were some happy hums, some moans and several 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, and 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 could easily win any pie throw down!!
Cranberry Blueberry Pie
INGREDIENTS
- 12 ounces fresh or frozen cranberries—if frozen, no need to thaw
- 1½ 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 zest 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
DIRECTIONS
- 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, and stir in orange peel, chopped apple, and blueberries, and set mixture aside to cool—this can be made up to 3 days ahead, just cover and store in refrigerator until ready to use.
- Preheat oven to 400°.
- Line a 9″ pie pan with pastry, then spoon filling into lined pie pan. Cover filling with another pie crust, and trim and decorate.
- Brush crust with about 1 tablespoon whipping cream and sprinkle with about a teaspoon of sugar.
- Bake in preheated 400° oven for about 1 hour and 10 minutes.
- Cool pie on rack, and let pie stand at room temperature until ready to serve.
Have a great Thanksgiving and thanks for stopping by my kitchen today!
