Cranberry Blueberry Pie


Still undecided on what pies to serve for Thanksgiving?  Or maybe you are looking for something slightly different that the traditional choices.  Look no further, this pie has got you covered.  The moment I saw this in November’s Bon Appétit, I began searching for an opportunity to make it.  Blueberry pie is already my very favorite type of pie so adding cranberries to the mix sounded like a deliciously genius idea.  My Thanksgiving menu was already planned and there was no room (or time) for another pie to be added to the list.  Thankfully we had friends over for dinner this weekend so I jumped at the chance to give it a try.


The steeping of the filling with cinnamon sticks and sprinkling of grated nutmeg over the assembled pie, in addition to the cranberries, put a perfect seasonal spin on this classic summer pie.  And in case you’re worried about the fact that blueberries aren’t exactly in season right now, don’t worry because this recipe calls for frozen berries.  The filling was just as awesome as I had hoped – very juicy, but it still stayed intact when the pie was sliced.  Not too sweet or too tart but just right as Goldilocks would say.  And bonus – all the cranberries and blueberries means this pie is full of antioxidants.  Certainly still not health food but hey, extra antioxidants are never a bad thing.  Keep in mind that both the filling and the crust can be made in advance and then assembled when you are ready to bake, so that provides some flexibility in this recipe.

Stay tuned tomorrow for a step-by-step lattice crust tutorial.  If you have been afraid to attempt it before, fear no more!  It’s easy as *pie* (sorry, couldn’t resist!)

Cranberry Blueberry Pie
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Ingredients:
For the filling:
16 oz. frozen wild blueberries (do not thaw)
12 oz. fresh or frozen cranberries (do not thaw)
1¼ cups sugar
3 tbsp. cornstarch
2 cinnamon sticks
1 tbsp. freshly squeezed lemon juice
½ tsp. finely grated lemon zest

To assemble:
2 disks pie dough for a double crust pie
Heavy cream, for brushing
Grated nutmeg, for sprinkling

Directions:
To make the filling, combine the frozen blueberries, cranberries, sugar, cornstarch, cinnamon sticks, lemon juice and lemon zest in a medium-large saucepan.  Cook over medium-high heat, stirring to blend, until the mixture thickens and begins to boil, about 12-14 minutes.  Once the mixture reaches a boil, continue boiling for 2 minutes more, stirring constantly.  Transfer the mixture to a bowl or other container and let cool completely before proceeding.

When you are ready to bake the pie, preheat the oven to 400˚ F.  Roll out one disk of pie crust on a well-floured surface into a 12-inch round.  Line a 9-inch pie plate with the crust.  Remove the cinnamon sticks from the filling mixture, then spread the filling into the bottom pie crust.  Roll out the remaining disk of pie dough and cut into thin strips.  Use the strips to form a lattice over the top of the filling.  Cut off the excess crust and pinch the edges together, using your fingers to create a fluted pattern.  Lightly brush the top crust of the pie with heavy cream.  Sprinkle grated nutmeg over the crust.

Place the assembled pie on the upper rack of the oven (top-middle position).  Place a rimmed baking sheet on the lower oven rack beneath the pie.  Bake, rotating halfway through baking, until the crust is golden and the filling is bubbling, about 60-70 minutes.  If the crust seems to be browning too quickly, loosely tent with foil to prevent over-browning.  Let cool on a wire rack to room temperature.

Source: Bon Appétit, November 2010

45 Responses

  1. What a splendid pie and awesome combination!

    Cheers,

    Rosa

  2. I was going to make a pecan pie for Thanksgiving but now I’m undecided! I’m looking forward to your tutorial on lattice pies since I’ve never made one before!

  3. Why are you SO amazing? I can just smell the yumminess of this pie just by looking at the photos♥

    xoxo
    Ai

  4. Your pie is beautiful! I was making a cranberry tart for Thanksgiving, but maybe I’ll add in some blueberries, great combination!

  5. blueberry pie is also my favorite! this looks perfect for thanksgiving!!

  6. This looks delicious! I love pairing tart cranberries with something sweet, like blueberries. I bet this smells heavenly.

  7. This pie looks perfect. I adore your photos.

  8. I just made cookies combining the two, and yet I would have never thought about doing it in a pie – it looks amazing! Blueberries work so well with so many things, and this looks like a winning combo.

  9. Your pie looks beautiful! Can’t wait for the lattice instructions tomorrow! I always have so much trouble with making a lattice top! I always need several hands to help!

  10. This looks beautiful and sounds delicious. I was planning on making a bberry crisp but perhaps I’ll sub this!

  11. Cranberry and blueberry is such an awesome combination for a pie. The picture is just beautiful too!

  12. this pie looks so delicious! and your lattice crust is so pretty. i’ve always wanted to learn how to make one!

  13. Pie looks amazing, I have tried many of your recipes and LOVED them, and am even more in love with your food photography!

  14. This pie looks delicious! I’ve never tried the cranberry and blueberry combo, but it looks fantastic. Thanks for sharing!

  15. I just made a apple-cranberry pie last week…it was AWESOME! I will now have to give your cranberry-blueberry pie a try. Thanks!

  16. I love the idea of a fruity pie other than apple on Thanksgiving. What with all the pumpkin, pecan and chocolate pies going around, I’m going to need some sort of fruit!

    And those antioxidants don’t hurt, either.

    Love your blog–one of my favorites! Thanks for the recipe!

  17. I saw this in Bon Appetit and was totally intrigued by it. Now I’ve got to make it!

  18. This looks fabulous! I’ve never tried a berry pie before. Blueberry and Cranberry sounds like the perfect combo!

  19. I would like to have this pie…here..NOW!!!!! Ciao Flavia

  20. Wow, your pie sure looks so pretty, very nicely prepared…love the idea of mixing cranberries and blueberries. Great photos!

  21. Oh I just picked up this Bon Appetit to keep me company on the train last night and have been thinking about this pie all day! So glad to see it here, now I know what to do with the wild blueberries I stashed in the freezer this summer.

  22. How in the world are you a doctor and a chef too? You are amazing!!

  23. What a great fruit combo! I’m still working up the nerve to attempt sugar cookies per your instructions on this site! 🙂

  24. The pie looks amazing!

  25. Can ground cinnamon replace the cinnamon sticks? If so how much?

  26. I know you would obviously recommend this with the lattice top crust, but having tasted it, would another type work? Maybe without a top crust or use a crumb topping or even using a full top crust?

    • I think for this pie lattice (or something similar) is really best. A full crust wouldn’t allow enough of the juices to leak out and a crumb topping would probably be swallowed by all the juice in this pie.

  27. Oh thank you for demonstrating the lattice crust! I’m a visual learner, so this was great.

  28. I have some cranberries I need to use up. This would be perfect! thanks

  29. I really love how simple the ingredients list is! I’ve never made a pie before but I think I feel confident to try this one!

  30. Hi Annie:

    I love the look of this pie! I’m planning on making this for our family Thanksgiving. How far in advance do you think I can make the filling? Thank you!

    Kristin

  31. Your pie crust is beautiful! I’ve always loved the look of lattice-top pies, but never took the time to make one myself. Perhaps I’ll put that on my bucket list. Thanks for the great instructions! 🙂

  32. This was a wonderful pie. I made it over the weekend for a community pot luck of sorts and it was a big hit. I even had people scraping the cranberry-blueberry guts of the pie plate after most of the real deal was gone. Thank you for sharing!

  33. How do you think this pie would hold up being assembled now and frozen until Thursday morning for baking?

    • I personally wouldn’t assemble and bake until needed. Like I said, dough and filling can be made in advance. Beyond that, I can’t say for sure.

  34. Hi Annie,
    I would really like to gift this pie to someone who’s traveling home for Thanksgiving tomorrow morning…I’m wondering if I should give her the pie frozen (if so, baked or unbaked?). Or, if I make it, how long do you think it will stay tasty?
    Thanks, I’m looking forward to working on it! Yours looks wonderful!
    Also, a tip for any shoppers who’ve come to find their stores OUT (the shame!) of cranberries, fresh or frozen, I decided to rehydrate dried ones.

  35. sorry, just read the above comment…guess I’ll just have to experiment on my own!

  36. your pie looks amazing, what a treat!!!!!

  37. this pie is seriously gorgeous, Annie – WAY prettier than the one photographed in the BA magazine!

  38. Made this pie today for our family Thanksgiving celebration – it was a huge hit! In fact, my husband called it “the best pie I’ve ever had!” 🙂

  39. We (as in, my husband) made this for Thanksgiving. FABULOUS. The dough recipe you have linked is probably the best crust we’ve ever had, and the pie itself was so pretty. It got lots of mmmms when having it after our dinner. We had fresh whipped cream with it, but we decided that warm, with a scoop of vanilla ice cream on the side, would have been the ultimate way to have it. However, that didn’t stop us from eating the 2 pieces that ended up coming home with us straight from the fridge.

    Thanks for this one, this is a definite (and beautiful) keeper.

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