Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 491
  • Fat:
  • 22 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 378 mg
  • Carbohydrate:
  • 69 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g

Ozark Blue-Cranberry Pie

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

PREP

25 min.

COOK

40 min.

TOTAL

65 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.

Printed from tasteofhome.com Oct 12, 2008

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