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 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 temperature to 325°F and bake an additional 30 to 40 minutes. Cool on a rack for 1 hour. Serve at room temperature.
Source: Sound Consumer November 2001