Cranberry And Wild Blueberry Pie Recipes

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CRANBERRY AND WILD BLUEBERRY PIE



Cranberry and Wild Blueberry Pie image

Provided by Jeanne Kelley

Categories     Bake     Christmas     Thanksgiving     High Fiber     Blueberry     Cranberry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Filling:
16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
1 1/4 cups sugar
3 tablespoons cornstarch
2 cinnamon sticks
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
Crust:
2 Pie Crust dough disks
Heavy whipping cream (for brushing)
Freshly grated nutmeg (for sprinkling)

Steps:

  • For filling:
  • Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD: Can be made 3 days ahead. Cover; chill.
  • For crust:
  • Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10- inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).
  • Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
  • Serve pie at room temperature.

CRANBERRY AND WILD BLUEBERRY PIE



CRANBERRY AND WILD BLUEBERRY PIE image

Categories     Fruit

Yield 8

Number Of Ingredients 12

Filling
•16 ounces frozen organic wild blueberries (do not thaw)
•12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
•1 1/4 cups sugar
•3 tablespoons cornstarch
•2 cinnamon sticks
•1 tablespoon fresh lemon juice
•1/2 teaspoon finely grated lemon peel
Crust
•2 Pie Crust dough disks (click for recipe)
•Heavy whipping cream (for brushing)
•Freshly grated nutmeg (for sprinkling)

Steps:

  • Filling •Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD Can be made 3 days ahead. Cover; chill. Crust •Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips). Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. •Serve pie at room temperature.

CRANBERRY AND WILD BLUEBERRY PIE



Cranberry and Wild Blueberry Pie image

Make and share this Cranberry and Wild Blueberry Pie recipe from Food.com.

Provided by conniecooks

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
2 tablespoons flour
2 tablespoons cornstarch
1/8 teaspoon salt
1 (14 ounce) can whole berry cranberry sauce (you can make your own)
2 tablespoons orange juice
1/2 teaspoon orange zest
2 cups fresh blueberries or 2 cups frozen blueberries
1 9-inch double-crust pie shells
2 tablespoons butter

Steps:

  • In a mixing bowl blend brown sugar, granulated sugar, cornstarch, & salt.
  • Stir in cranberry sauce, orange juice , & orange zest until well combined.
  • Stir in blueberries.
  • Line a 9" pie plate with half of the pie crust.
  • Spoon in filling.
  • Dot with butter.
  • Top with top crust.
  • Trim & seal edges.
  • Cut slits to allow steam to escape.
  • Bake at 425F for 40 minutes or until crust is golden.

Nutrition Facts : Calories 328.6, Fat 11.8, SaturatedFat 4, Cholesterol 7.6, Sodium 211, Carbohydrate 55.5, Fiber 1.9, Sugar 38, Protein 2.2

BLUEBERRY CRANBERRY PIE



Blueberry Cranberry Pie image

Make and share this Blueberry Cranberry Pie recipe from Food.com.

Provided by PalatablePastime

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup cold vegetable shortening
1/3 cup sour cream
2 tablespoons ice water
1/2 small orange, including peel, seeded and quartered
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries, picked over and stemmed
4 cups fresh blueberries (about 20 oz.) or 4 cups frozen blueberries (about 20 oz.)
1/2 teaspoon salt
1 2/3 cups sugar
3 tablespoons cornstarch
2 tablespoons milk
1 tablespoon turbinado sugar (granulated ok)

Steps:

  • To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
  • Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
  • Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
  • Transfer the dough to a floured work surface and pat down to about 1-inch thick.
  • Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
  • To make filling, coarsely grind the orange in a food processor or blender; set aside.
  • In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
  • Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
  • Position the rack in the center of the oven, and the other rack just beneath it.
  • Peheat oven to 400 degrees F.
  • To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
  • Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
  • Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
  • Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
  • Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
  • Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
  • Brush top crust with milk, and sprinkle with turbinado sugar.
  • Place the pie in the preheated oven, and place a rimmed baking sheet below it.
  • Bake for 45- 50 minutes, or until the crust is golden brown.
  • Cool on a wire rack; serve warm or at room temp; goes well with ice cream.

Nutrition Facts : Calories 622, Fat 27.1, SaturatedFat 12.3, Cholesterol 36, Sodium 450.4, Carbohydrate 93, Fiber 5.2, Sugar 53, Protein 5.3

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY



Wild-Blueberry-and-Cranberry Chutney image

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Yield Makes 3 cups

Number Of Ingredients 7

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's
1/2 cup sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 teaspoons finely grated orange zest, plus 1/4 cup fresh juice
1 teaspoon finely chopped fresh sage leaves

Steps:

  • Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

AMAZING BLUEBERRY RHUBARB PIE



Amazing Blueberry Rhubarb Pie image

This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.

Provided by Katy Smith

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 7

¼ cup white sugar
¼ cup light brown sugar
¼ cup quick-cooking tapioca
¼ teaspoon salt
3 cups diced rhubarb
3 cups fresh blueberries
1 pastry for a 9-inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
  • Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g

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