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Recipes & Menus | Recipes
Cranberry and Wild Blueberry Pie
A perfect Thanksgiving treat for berry pie lovers.
8 servings
PREP: 1 hour
TOTAL: 4 hours (includes baking and cooling time)
Recipe by Jeanne Kelley
Photograph by Hans Gissinger
November 2010
Ingredients
Filling
16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups) (I used dried and reduced sugar)
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)
The Technique: Lattice Top
To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern. Master this and you'll end up with a professional-looking dessert that's sure to impress your guests.
Preparation
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.
Read More http://www.bonappetit.com/recipes/2010/11/cranberry_and_wild_blueberry_pie#ixzz1ZM7yeodb
it so.
Recipes & Menus | Recipes
Cranberry and Wild Blueberry Pie
A perfect Thanksgiving treat for berry pie lovers.
8 servings
PREP: 1 hour
TOTAL: 4 hours (includes baking and cooling time)
Recipe by Jeanne Kelley
Photograph by Hans Gissinger
November 2010
Ingredients
Filling
16 ounces frozen organic wild blueberries (do not thaw)
12 ounces fresh or frozen cranberries (do not thaw; about 3 cups) (I used dried and reduced sugar)
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)
The Technique: Lattice Top
To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern. Master this and you'll end up with a professional-looking dessert that's sure to impress your guests.
Preparation
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.
Read More http://www.bonappetit.com/recipes/2010/11/cranberry_and_wild_blueberry_pie#ixzz1ZM7yeodb