Cranberry Blueberry Pie 16 oz frozen blueberries (do not thaw) 12 oz fresh or frozen cranberries (do not thaw) 1 1/4 cups sugar 3 tbsp cornstarch 2 cinnamon sticks 1 tbsp fresh lemon juice 1/2 tsp finely grated lemon peel 1 recipe pie dough (above) half and half (for brushing) demarara sugar (for sprinkling) 1. Combine all the ingredients, from the blueberries through the lemon peel in a medium-large saucepan. Cook over medium high heat, stirring to blend, until the mixture starts to boil, about 12-14 minutes. Once the mixture reaches a boil, continue boiling for 2 minutes. stirring constantly. Transfer to a bowl or other container and let cool completely. Mixture can be refrigerated for up to 3 days. 2. Preheat the oven to 400. Roll out one disk of pie dough on a well-floured surface into a 12-inch round. Line a 9-inch pie plate with the crust. Remove the cinnamon sticks from the filling. Spread the filling into the bottom pie crust. Roll out the remaining disk of pie dough and cut into thin strips. Use the strips to form a lattice over the top of the filling. Cut off the excess crust and pinch the edges together to create a fluted pattern. Lightly brush the top of the pie crust with half and half. Sprinkle with demerara sugar. 3. Place the pie on the top rack of the oven. Place a rimmed baking sheet on the lower rack, beneath the pie. Bake, rotating midway through, until the crust is golden and the filling is bubbling – 60-70 minutes. If the crust seems to be browning too quickly, tent with foil to prevent over-browning. Allow to cool on a wire rack before serving.
Posted on: Wed, 21 Jan 2015 20:32:24 +0000
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