Cranberry Blueberry Pie
This cranberry blueberry pie is the perfect combination of sweet and tart, with a hint of cozy spices and a buttery flaky pie crust. It’s perfect for the holidays!
- 1 double crust recipe
- 1 lb blueberries , fresh or frozen (455 grams)
- 1 lb cranberries , fresh or frozen (455 grams)
- 1 ½ cup granulated sugar (300 grams)
- 3 tablespoons cornstarch
- 2 cinnamon sticks
- 1/4 teaspoon freshly grated nutmeg
- 1 lemon , zested and juice
- 1 egg + 1 tablespoon water , for egg wash
- Coarse granulated sugar , for sprinkling (optional)
To make filling:
Combine the cranberries, blueberries, sugar, cornstarch, cinnamon sticks, nutmeg, lemon juice and lemon zest in a large saucepan.
Cook over medium heat until mixture comes to a boil, about 10 minutes, stirring occasionally. Continue to boil for 2 minutes until thickened, stirring constantly.
Set aside to cool. If filling it too hot it will melt bottom crust.
Filling can be made up to 1 week ahead. Store in the fridge.
To bake pie:
Preheat oven to 400°F.
Roll out one half of the double crust recipe into a 15-inch circle. Fit into a 9-inch pie dish and trim edges to 1-inch overhang.
Roll out second half of crust and cut into strips for a lattice, if desired. Alternately, leave pie crust whole for a standard top crust.
Pour cooled filling into the prepared pie dish.
Criss-cross the strips of pie crust to form a lattice (or place whole crust on top and cut small vents for steam to escape).
Brush with the egg wash and sprinkle generously with sugar.
Bake until filling is bubbly and crust is golden, about 1 hour. If crust browns too quickly, cover with foil so it doesn't burn.
Let pie cool before serving so filling has time to set. Serve warm or at room temperature, with whipped cream or ice cream, if desired.
Store leftovers in the fridge for up to 5 days. To reheat, cover with foil and bake at 350°F for 30 minutes until warmed through.
Recipe adapted from Bon Appetit.
Calories: 261kcal, Carbohydrates: 54g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 78mg, Potassium: 111mg, Fiber: 4g, Sugar: 37g, Vitamin A: 75IU, Vitamin C: 16mg, Calcium: 22mg, Iron: 1mg