I HAVE GOT to keep practicing my pinched fluted edges....Sometimes I do a good job and other times...well not so good - as was the case with this pie :)
This has got to be the best smelling pie ever! While cooking the blueberries and cranberries and cinnamon, my mouth was just watering! I think this is my second favorite pie...my favorite is still the Apple-Cranberry pie that I made last month.
16 oz frozen blueberries (do not thaw)
12 oz fresh cranberries
1 1/4 cups sugar
3 Tablespoons cornstarch
2 cinnamon sticks
1 Tablespoon lemon juice
1/2 teaspoon grated lemon zest
2 disks pie dough for a double crust pie
Combine the frozen blueberries, cranberries, sugar, cornstarch, cinnamon sticks, lemon juice and lemon zest in a medium 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, let cool.
Preheat the oven to 400 degrees. Roll out one disk of pie crust on and 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 half-and-half. Sprinkle nutmeg over the crust.
Place the pie on the middle rack of the oven. 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. Let cool on a wire rack to room temperature.
Source: adapted from Bon Appetit