Ozark Blue-Cranberry Pie
Bountiful Harvest Cookbook
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Here in the Missouri Ozarks, my daughter and I pick blueberries at a nearby Amish farm and freeze them for year-round use. I got this recipe from a local newspaper.
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min.
Ingredients:
- CRUST:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup plus 2 tablespoons shortening, chilled
- 4 to 5 tablespoons ice water
- FILLING:
- 1 can (16 ounces) whole-berry cranberry sauce
- 1/3 cup packed brown sugar
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon grated orange peel
- 1/8 teaspoon salt
- 2 cups fresh or frozen blueberries
- 2 tablespoons butter or margarine
Directions:
For crust, combine flour, salt and nutmeg in a large bowl. Cut in shortening until mixture forms coarse crumbs. Add water, 1 tablespoon at a time, until ingredients are just moistened. Divide dough in half. Between sheets of waxed paper, roll each half into a circle large enough to fit a 9-in. pie pan. Press one circle into the pan; set aside the second circle. For filling, combine cranberry sauce, sugars, flour, cornstarch, orange juice, orange peel and salt in a large bowl. Mix well. Stir in blueberries. Spoon filling into pie crust; dot with butter. Place second crust over filling. Flute edges and cut slits to vent steam. Bake at 400° for 40 minutes or until center is bubbly and crust is golden brown. Cool to room temperature before serving. Yield: 6-8 servings.