This non-traditional Thanksgiving pie is delightful served with a dollop of honey-sweetened whipped cream.
- 1/2 small orange, seeded, unpeeled, cut into pieces Add to list
- 3 tablespoons arrowroot Add to list
- 4 cups frozen blueberries, thawed Add to list
- 12 oz cranberries Add to list
- 1 1/2 cups sugar, plus a little extra for sprinkling Add to list
- 2 pie crust shells Add to list
- 2 tablespoons butter, cut into small pieces Add to list
- Milk (not nonfat) Add to list
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.
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