Crimson Pie
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
340 g
Cranberry3 tbsps
CornstarchDirections:
1
Coarsely grind orange in processor
2
Transfer to medium saucepan
3
Add blueberries, cranberries, sugar, and cornstarch
4
Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes
5
Cool completely
6
Position the rack in center of oven and preheat to 400 degrees F
7
Place rolled piecrust dough in a 9-inch pie plate; press into place
8
Trim edges to leave 1/4-inch overhang; reserve trimmings
9
Spoon the berry filling into crust, mounding in center
10
Dot filling with butter
11
Roll the second pie crust out on lightly floured surface
12
Transfer to top of pie; trim edges and pinch edges together to make a seal
13
Crimp edges for decorative border
14
Make several slashes in top crust to allow steam to escape
15
Brush crust with milk
16
Gather the reserved crust trimmings and roll out 1/8-inch thick round
17
Using knife cut out 6 or 7 small leaf shapes
18
Place leaves decoratively atop pie
19
Press gently
20
Brush leaves with milk
21
Sprinkle pie with sugar
22
Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes
23
Cool on rack for 1 hour
24
Serve