Crimson Pie | PCC Natural Markets

Crimson Pie

Serves: 10

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This non-traditional Thanksgiving pie is delightful served with a dollop of honey-sweetened whipped cream.



Coarsely grind orange in a food processor or blender. Transfer to a heavy saucepan. In a small bowl, mix arrowroot with a small amount of liquid from thawed blueberries. Add blueberries, cranberries, sugar and arrowroot mixture to the saucepan. Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely.

Preheat oven to 400° F.

Roll out one pie crust and place in a pie pan. Fill with fruit mixture. Dot top with butter. Roll out second crust and cover pie. If you have enough crust trimmings, roll out and cut 7 to 8 decorative leaf shapes with a cookie cutter — it makes a pretty effect.

Brush top crust lightly with milk. Arrange "leaves" on the crust and brush them with milk. Sprinkle a little sugar over top of pie.

Bake for 15 to 20 minutes, then lower the temperature to 325°F and bake an additional 30 to 40 minutes. Cool on a rack for 1 hour. Serve at room temperature.

More about: blueberries, cranberries


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