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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The only change that I made was to add 1/4 tsp cinnamon to bring out more of the berry flavor. It's a good thing my family was home or I would have eaten the filling from the pan before using it in the pie. Ingredients:
2 cups sugar |
1/4 cup cornstarch |
2 cups fresh cranberries (or frozen) |
2 tablespoons lemon juice |
1 (16 ounce) package frozen blueberries |
1/8 tsp. cinnamon |
double crust pie crusts |
1/2 teaspoon powdered sugar |
Directions:
1. In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
2. Cook over medium-high heat until mixture boils, stirring constantly.
3. Reduce heat; simmer until cranberries pop and mixture is very thick.
4. Cool 15 minutes.
5. Preheat oven to 425?.
6. Place one pie crust in bottom of pie plate.
7. Pour mixture into crust.
8. Top with 2nd crust
9. Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
10. Cover edge of crust with strips of foil if it's getting too brown.
11. Cool 2-3 hours before serving.
12. Sprinkle with powdered sugar if you'd like.
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