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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
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
