Saturday, November 26, 2011

Recipe: Zesty Cranberry & Blueberry Pie

A new pie for this year, and I think it will be a good one.  I am topping it with some leftover lemon streusel from my muffins a bit ago.  This is optional, but a fun addition.
Don't be like me.  Don't burn your pie crust.  Put foil around it before baking

Zesty Cranberry & Blueberry Pie

2 Pie crusts (bottom and top)
~1/2 c lemon streusel topping (optional)

2 c frozen blueberries (don't thaw)
3 c frozen cranberries (don't thaw)
1 1/4 c sugar
1 tsp Teeny Tiny Spice Garam Masala (or just use cinnamon ... though the Garam Masala makes it more interesting)
zest of 1 lemon
1-2 Tbsp fresh lemon juice
3-5 Tbsp cornstarch or Clear-Jel

Combine ingredients for filling in a large saucepan over medium heat.  Stir occasionally, until it begins to boil and thicken.  Remove from pan into a glass bowl and cool completely.

Roll out one pie crust and press into a 9" pie plate.  Crimp the edges.  When the pie filling has cooled, pour into the crust and top with lemon topping.

Roll out the second crust thinly, and top decoratively.  You could do a lattice top, or some other decorative topping.  I did a spiral topping with some leaves in the center.
Oops, my crust burned a little.... guess my crust curse isn't done yet!
Bake at 400 F for 45 minutes or until filling is thick and bubbly and crust is lightly browned (I should have put foil around my crust to protect it).  Cool on wire rack.

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