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| Cranberry-Blueberry Pie à la Mode |
| The amount of sugar in this pie is necessary to counter the tart blueberries and cranberries. Do not fear the sugar. The orange juice will help to cut it and prevent the pie from becoming too sweet.
Ingredients 1 recipe of your favorite pie crust, enough for a 9 – inch pie plate 12 oz. frozen unsweetened blueberries 12 oz. fresh cranberries 1 1/2 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup cornstarch 6 tablespoons freshly squeezed orange juice 2 tablespoons heavy cream Half gallon of super-premium vanilla ice cream Method Preheat the oven to 375° Combine the blueberries, cranberries, sugar, cinnamon, and nutmeg in a large bowl and mix well Heat up the orange juice in a large saucepan and slowly add cornstarch until it dissolves Add the berry mix and bring everything to a boil over medium – high heat. Cook and stir the mixture constantly for 5 – 8 minutes until the sauce thickens. Then remove it from heat and let it cool completely. Carefully spoon the berry filling into the prepared pie crust. Sprinkle the top of the filling all over with 1 tablespoon of sugar. Bake for about an hour, or until the crust is browned and the berry filling is bubbling. Check on the pie to make sure the crust doesn't crack and the berries aren't bubbling over. Cool the pie and refrigerate 1 hour before serving, with ice cream |
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