Cranberry-Blueberry Pie

Tools used: Perforated Baking Sheet, Pie Mold, Heat Resistant Spatula, Roul’pat, Beechwood Rolling Pin, Bonmat

Ingredients

• 1 double crust recipe

• 1 lb fresh or frozen blueberries

• 1 lb fresh or frozen cranberries

• 1 1/2 cups sugar

• 3 Tablespoons conrstartch

• 2 cinnamon sticks

• Zest and juice of 1 lemon

• 1 egg + 1 Tablespoon water, for egg wash

• Coarse sugar, for sprinkling (Turbinado sugar)

• Freshly grated nutmeg, for sprinkling (optional)

Directions

• Preheat the oven to 400 degrees F and set Pie Mold on a Perforated Baking Sheet.

• Roll out one half of the double crust recipe into a 15-inch circle. Fit into the Pie Mold and trim edges to 1-inch overhang. Roll out the second half of the crust and cut into 1 inch strips for a lattice.

• To make the filling, combine the cranberries, blueberries, sugar, cornstarch, and cinnamon sticks and lemon juice and 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.

• Pour filling into the crust lined mold. Make sure to remove cinnamon sticks. 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 the filling is bubbly and the crust is golden, 25-30 minutes. If the crust brown too quickly, cover with a Bonmat so it doesn't burn. Let the pie cool completely before serving. Serve warm or room temperature, with ice cream if desired. Store leftovers in the fridge for up to 5 days.

* This has become a favorite pie of my family for Thanksgiving. The combination of sweet and sour is so yummy. The flavors with the cinnamon sticks, lemon zest, and freshly grated nutmeg are amazing. A scoop of vanilla ice cream is a wonderful accompaniment.

*bon Tip

Let the pie cool completely and simply slide the pie out of the mold onto a serving plate. I have found this recipe is a bit much for the Pie Mold so I like to make mini pies in the Tartlet Tray or the Round Tray.

Download the recipe here.