Cranberry And Wild Blueberry Pie
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
37
Sweetness
56
Sourness
41
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Remove cinnamon sticks from filling; spoon into crust
2
Roll out second dough disk to 13x10- inch rectangle
3
For filling: Combine all ingredients in large saucepan
4
Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes
5
Continue to boil 2 minutes, stirring constantly
6
Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken)
7
DO AHEAD: Can be made 3 days ahead
8
Cover; chill
9
Combine all ingredients in large saucepan
10
Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes
11
Continue to boil 2 minutes, stirring constantly
12
Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken)
13
DO AHEAD: Can be made 3 days ahead
14
Cover; chill
15
For crust: Position rack in center of oven; preheat to 400°F
16
Roll out 1 dough disk on floured surface to 12-inch round
17
Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch
18
Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips)
19
Arrange half of dough strips across top of filling, spacing evenly apart
20
Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired
21
Trim off excess dough from strips
22
Brush edges of bottom crust lightly with whipping cream
23
Press dough strip ends to adhere to bottom crust edges
24
Fold edges of bottom crust up over strips, pinching to seal
25
Crimp edges decoratively
26
Brush edges and lattice lightly with cream
27
Sprinkle lattice strips lightly with nutmeg
28
Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes
29
Cool pie on rack
30
DO AHEAD: Can be made 8 hours ahead
31
Let stand at room temperature
32
Serve pie at room temperature
33
Position rack in center of oven; preheat to 400°F
34
Roll out 1 dough disk on floured surface to 12-inch round
35
Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch
36
Remove cinnamon sticks from filling; spoon into crust
37
Roll out second dough disk to 13x10- inch rectangle
38
Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips)
39
Arrange half of dough strips across top of filling, spacing evenly apart
40
Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired
41
Trim off excess dough from strips
42
Brush edges of bottom crust lightly with whipping cream
43
Press dough strip ends to adhere to bottom crust edges
44
Fold edges of bottom crust up over strips, pinching to seal
45
Crimp edges decoratively
46
Brush edges and lattice lightly with cream
47
Sprinkle lattice strips lightly with nutmeg
48
Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes
49
Cool pie on rack
50
DO AHEAD: Can be made 8 hours ahead
51
Let stand at room temperature
52
Serve pie at room temperature