Cranberry Blueberry Pie!
Recipe:
Pie pastry, enough for a bottom and top crust
1 cup sugar
1/4 cup all-purpose flour
1 bag (12 oz) fresh or frozen cranberries
1/2 cup frozen blueberries
1/3 cup coarsely chopped walnuts
1/4 cup orange juice
3 Tbs melted butter or veggie oil
1 egg, mixed with 2 tsp water for brushing (this is a glaze, feel free to modify the glaze recipe)
Preheat oven to 400 degrees F. On a lightly floured surface, roll out half of the pie pastry into a 12 inch circle. Place the dough in a 9 inch pie plate, fitting it evenly but without stretching. Leave the edge over hanging and refrigerate. Roll out remaining dough into a 12 inch circle, cut into strips, and refrigerate.
In a small bowl, mix the sugar and flour and set aside.
In a food processor, chop the cranberries and blueberries until some are finely ground and the largest pieces are the size of peas. (About 2 minutes for frozen, or several pulses for fresh.)
Transfer cranberries to a medium bowl and add the walnuts, orange juice, and melted butter or oil. Thoroughly combine.
Sprinkle 1/4 cup of the sugar-flour mixture into the bottom of the pie pan. Spoon in the cranberry mixture. Sprinkle the remaining sugar-flour mixture over the top. Top with the pie pastry strips, in criss-cross fashion. Feel free to use the left over bits to add embelishment. Brush the top of the pie with the egg wash. If you choose to use a rolled pie pastry topping and not a criss-crossing one, be sure to cut slits in it to let the steam escape because the mixture will come to a boil in the oven.
Place the pie on a baking sheeet and bake in the middle of the oven for about 50 minutes, until the pastry is golden and the filling bubbles up through the slits. Transfer to a rack and let cool to room temperature before serving.
Pie pastry, enough for a bottom and top crust
1 cup sugar
1/4 cup all-purpose flour
1 bag (12 oz) fresh or frozen cranberries
1/2 cup frozen blueberries
1/3 cup coarsely chopped walnuts
1/4 cup orange juice
3 Tbs melted butter or veggie oil
1 egg, mixed with 2 tsp water for brushing (this is a glaze, feel free to modify the glaze recipe)
Preheat oven to 400 degrees F. On a lightly floured surface, roll out half of the pie pastry into a 12 inch circle. Place the dough in a 9 inch pie plate, fitting it evenly but without stretching. Leave the edge over hanging and refrigerate. Roll out remaining dough into a 12 inch circle, cut into strips, and refrigerate.
In a small bowl, mix the sugar and flour and set aside.
In a food processor, chop the cranberries and blueberries until some are finely ground and the largest pieces are the size of peas. (About 2 minutes for frozen, or several pulses for fresh.)
Transfer cranberries to a medium bowl and add the walnuts, orange juice, and melted butter or oil. Thoroughly combine.
Sprinkle 1/4 cup of the sugar-flour mixture into the bottom of the pie pan. Spoon in the cranberry mixture. Sprinkle the remaining sugar-flour mixture over the top. Top with the pie pastry strips, in criss-cross fashion. Feel free to use the left over bits to add embelishment. Brush the top of the pie with the egg wash. If you choose to use a rolled pie pastry topping and not a criss-crossing one, be sure to cut slits in it to let the steam escape because the mixture will come to a boil in the oven.
Place the pie on a baking sheeet and bake in the middle of the oven for about 50 minutes, until the pastry is golden and the filling bubbles up through the slits. Transfer to a rack and let cool to room temperature before serving.
©2004 jen_savage, all rights reserved
