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Ozark Blue-Cranberry Pie Recipe

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.

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Ozark Blue-Cranberry Pie Recipe

Prep: 25 min. Bake: 40 min.

Yield: 6-8 Servings

25 40 65

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 (14 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

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.

Nutritional Facts 1 serving (1 piece) equals 491 calories, 22 g fat (7 g saturated fat), 8 mg cholesterol, 378 mg sodium, 69 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Ozark Blue-Cranberry Pie in Bountiful Harvest Cookbook , p84