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