Move over pumpkin, there's a new pie in town. Cranberry and Wild Blueberry Pie is a delicious addition to the Thanksgiving meal.
What’s one of the foods that always reminds you of your childhood? For me, it’s pie. My mom used to (and still does) bake us amazing pies, just because. We were one of the lucky families who had dessert every night. (And generally not the same one. How cool is that?) And when we would visit my grandma, it was the same menu every Sunday: pot roast for dinner and, you guessed it, pie for dessert.
So it should come as no surprise that I’m in charge of the pies for Thanksgiving. And you know what’s kind of funny? We are uber traditional about pretty much everything we have for Thanksgiving, except for dessert. I make a bunch of pies (and not always a pumpkin one). This year I’m adding this Cranberry and Wild Blueberry Pie to the mix.
I adore cranberries, and it brings a smile to my face when I see them make their first appearance of the season on the shelf at the grocery store. Any other cranberry lovers out there? Those who are know that cranberries don't get the attention they deserve. This year I'm going to change that and make them the star at dessert, too. Every bite of this Cranberry and Wild Blueberry pie is filled with a little sweet, a little tart and a squeeze of lemon to brighten all of the flavors. A winning combination, if you ask me. It's so good, in fact, that I’m wondering what took me so long to make this.
And so the pie tradition continues. It's your turn now. Tell me the one food that reminds you most of your childhood. And....Go!
P.S. Did I mention the fact I can make the filling 3 days before and check that off my Thanksgiving to-do list? Pretty much my happy place.
- 16 ounces frozen wild blueberries (do not thaw)
- 12 ounces fresh cranberries (3 cups)
- 1 1/4 cups sugar
- 3 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 unbaked pie crusts
- 2 tablespoons whipping cream
- 1 tablespoon Turbinado sugar
- In a large pan over medium heat, combine the blueberries, cranberries, sugar, cornstarch, lemon juice and lemon zest. Cook until mixture starts to boil, stirring occasionally. Once mixture boils, stir constantly and cook for 2 minutes. Remove from heat and transfer to a glass (or ceramic) bowl and cool completely.
- Preheat oven to 400 degrees.
- Roll one crust out and place in a shallow 9 inch pie plate. Pour filling into crust.
- Roll second crust out and cut dough into 12 strips (3/4inch wide). Place half of the strips across the top of the pie filling, evenly spaced. Place others at a right angle and weave strips. Fold edges of bottom crust over strips and pinch to seal. Crimp edges as desired. Brush crust with whipping cream and sprinkle with Turbinado sugar.
- Bake for 45 minutes or until crust is golden brown and filling is bubbly. Cool pie and serve at room temperature.
Filling can be made 3 days in advance, cover and chil. ]If you use a deep dish pie plate, you will need to make 1 1/2 recipes of the filling.
adapted from Bon Appetit
Amount Per Serving: Calories: 459Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 238mgCarbohydrates: 78gFiber: 5gSugar: 35gProtein: 2g
Here are some other pies that make an appearance on our Thanksgiving table!
Chocolate PieChocolate Pie