Cranberry Blueberry Pie
Cranberry Blueberry Pie is a gluten free, dairy free, and lacto ovo vegetarian side dish. For 99 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 1g of fat, and a total of 226 calories. This recipe serves 8. It is brought to you by Completely Delicious. This recipe is liked by 90 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of sugar, cinnamon sticks, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so super. Blueberry Cranberry Pie, Cranberry and Wild Blueberry Pie, and Cranberry and Wild Blueberry Pie are very similar to this recipe.
Servings: 8
Ingredients:
1 lb (455 grams) fresh or frozen blueberries
2 cinnamon sticks
3 tablespoons cornstarch
1 lb (455 grams) fresh or frozen cranberries
1 egg + 1 tablespoon water, for egg wash
Zest and juice of 1 lemon
1 1/2 (300 grams) cup sugar
Equipment:
baking paper
oven
frying pan
pie form
sauce pan
aluminum foil
Cooking instruction summary:
Preheat oven to 400 degrees F and line a sheet pan with parchment paper.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 1 inch strips for a lattice.To make the filling, combine the cranberries, blueberries, sugar, cornstarch, and cinnamon sticks 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. Pour filling into the prepared pie dish. Criss-cross the strips of pie crust to form a lattice. Brush with the egg wash and sprinkle generously with coarse sugar and nutmeg.Bake until filling is bubbly and crust is golden, about 1 hour. If crust browns to quickly, cover with foil so it doesn't burn. Let pie cool completely before serving. Serve warm or at room temperature, with whipped cream or ice cream, if desired.Store leftovers in the fridge for up to 5 days.
Step by step:
1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
2. 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.
3. Roll out second half of crust and cut into 1 inch strips for a lattice.To make the filling, combine the cranberries, blueberries, sugar, cornstarch, and cinnamon sticks 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.
4. Pour filling into the prepared pie dish. Criss-cross the strips of pie crust to form a lattice.
5. Brush with the egg wash and sprinkle generously with coarse sugar and nutmeg.
6. Bake until filling is bubbly and crust is golden, about 1 hour. If crust browns to quickly, cover with foil so it doesn't burn.
7. Let pie cool completely before serving.
8. Serve warm or at room temperature, with whipped cream or ice cream, if desired.Store leftovers in the fridge for up to 5 days.
Nutrition Information:
covered percent of daily need
