Remember that picture a while back of the ridiculous freezer stock pile I have going, well it’s May and there is still a hefty amount of berries to be used up around here. I have plans of a jam making extravaganza but seriously who doesn’t love pie for
special occasions… well any ol’ time.
I especially love this recipe for Blueberry Cranberry Pie, our wild blueberries here are quite tart and then add some wild low bush cranberries in the mix and this is one sweetly pucker worthy pie! But I love it, especially a la mode! You can always sub store bought *gasp* berries in and cut the sugar content down; or ramp up the sugar a hair if you are scared to been seen with a pucker face
you wimp but to me thats part of the glory!
Blueberry Cranberry Pie Recipe
For the filling:
24 oz. frozen wild blueberries (do not thaw)
12 oz. fresh or frozen cranberries (do not thaw)
1 3/4 cups sugar
6 tbsp. cornstarch
1 1/2 tsp. cinnamon
1 tbsp. freshly squeezed lemon juice
½ tsp. finely grated lemon zest
2 disks pie dough for a double crust pie
Heavy cream, for brushing
Nutmeg, for sprinkling over lattice top
Combine the frozen blueberries, cranberries, sugar, cornstarch, cinnamon, lemon juice and lemon zest in a large saucepan. Cook over medium-high heat, stirring to blend, until the mixture thickens and begins to boil, about 12-14 minutes. Continue boiling for about 3 more minutes. Caution this need part needs constant stirring to avoid a burnt bottom pan. Remove from heat and allow to cool completely, this will happen faster if you transfer your mixture into a bowl before setting it aside.
While your filling cools, preheat the oven to 400˚ F. Roll out one disk of pie crust on a well-floured surface to fit the 9 inch pie pan with about an inch of overhang, roughly 12 inches round. Spread the filling into the bottom pie crust. Roll out the remaining disk of pie dough and cut into thin strips and use the strips to create your lattice top. Trim your overhang and pinch together the edges to form a seal. Lightly brush the top crust of the pie with heavy cream and sprinkle with nutmeg.
Place the assembled pie into the oven on the rack second from the top. It’s a good idea to place a lined baking sheet on the lower oven rack beneath the pie because this baby will bubble and drip. Don’t worry that’s a good thing! Bake, until the crust is golden brown and the filling is bubbling, about 60-70 minutes. Halfway through turn the pie 180˚ for even baking. Check occasionally throughout baking and if crust seems to be getting to dark cover very loosely with foil, when done remove from oven and allow pie to cool on a rack until it reaches room temperature. If you don’t allow pie to cool you will risk a running not fully set pie filing, something no one wants…. trust me. Serve alone or if you are my husband with bourbon and ice cream!
Adapted from Annies Eats.