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:

Quickview
225k Calories
1g Protein
0.81g Total Fat
56g Carbs
2% Health Score
Limit These
Calories
225k
11%

Fat
0.81g
1%

  Saturated Fat
0.2g
1%

Carbohydrates
56g
19%

  Sugar
45g
51%

Cholesterol
20mg
7%

Sodium
10mg
0%

Get Enough Of These
Protein
1g
3%

Manganese
0.55mg
28%

Fiber
4g
18%

Vitamin C
14mg
18%

Vitamin K
14µg
13%

Vitamin E
1mg
7%

Vitamin B2
0.07mg
4%

Copper
0.08mg
4%

Vitamin B6
0.07mg
4%

Vitamin B5
0.33mg
3%

Potassium
108mg
3%

Selenium
2µg
3%

Iron
0.51mg
3%

Phosphorus
26mg
3%

Magnesium
8mg
2%

Vitamin B1
0.03mg
2%

Calcium
20mg
2%

Vitamin A
97IU
2%

Folate
7µg
2%

Zinc
0.24mg
2%

Vitamin B3
0.31mg
2%

covered percent of daily need
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