Crimson Pie

Coarsely grind orange in a food processor or blender. Transfer to heavy medium-sized 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 bottom crust and place in 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 very 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 at 400°F for 15 to 20 minutes, then lower oven temperature to 325°F and bake an additional 30 to 40 minutes. Cool on rack for 1 hour. Serve at room temperature.