Monday, November 21, 2011

Cranberry & Wild Blueberry Pie

This was a HUGE hit at Thanksgiving last year, and went twice as fast as any of the traditional pumpkin or  pecan pies. This pie is full of flavor, and if you have the time, the lattice work will really impress your guests.

Cranberry & Wild Blueberry Pie

  • 16 oz. frozen organic wild blueberries
  • 16 oz. fresh or frozen cranberries
  • 1 1/4 cups sugar
  • 3 tbsp. corn starch
  • 2 cinnamon sticks
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. finely grated lemon peel
Combine all ingredients in a meduim pot over medium high heat. Bring to a boil, the lower heat to low and simmer for an hour. Stir occasionally. Remove from heat and let cool to room temperature for about 2 hours. Pour into pie crust, cover in lattice work, and bake at 325 degrees until the crust is golden brown, about 25 minutes.

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