Another day, another pie! It is day 2 of Pie Week and the ladies and I have many other delicious recipes in store, (and most fabulous gifts and OXO Le Creuset !!) Today I share a pie I had my eye on for almost the whole year now and I am so happy that Pius week gave me the chance to cook. I am a big sucker for pies all summer fruits, and it is a shame that they often looked more on the holiday circuit. Cranberries seem particularly be a little lost in the action of pie-making, and this includes pie fresh berries in general, we see only in summer, with autumn and favorite tart red fruit of winter. (If you are looking for a pie where cranberries really shines, see my Cranberry Meringue Pie last year!)
this recipe uses frozen blueberries that makes it easy (like ha! tart) to even in autumn and winter when they are out of season. I loved the combo of maple syrup cranberry so after trying in this Cranberry Butter, I Subbed part sugar to syrup, and also added a bit of vanilla extract because all is well better with a little vanilla you do not think? Before cooking, I threw this pie with a special concoction called "Nutmeg Vanilla Sugar" gave me a sample of it centuries ago, and I waited for the right chance to use it. Although it is made from ground whole vanilla beans, I think that the same effect could be recreated using nutmeg, sugar and some vanilla bean seeds. It is totally not required for this pie, but adds a wonderful spice to the crust and gives the fruit a bright jammy autumn touch!
- 1 double Pie Crust (full recipe)
- 16 ounces of organic frozen wild blueberries (do not thaw)
- 12 ounces fresh or frozen cranberries (do not thaw, about 3 cups)
- 1 cup sugar
- ¼ cup pure maple syrup
- 3 tablespoons cornstarch corn
- 3 cinnamon sticks
- juice and zest of 1 small lemon
- 1 tablespoon pure coffee vanilla extract
- heavy cream for brushing
- 1 teaspoon sugar
- 1 teaspoon nutmeg
- ¼ clove vanilla scraped out (optional)
- in a medium saucepan, combine all filling ingredients except for the cinnamon sticks. Stir the mixture well until the berries are evenly coated.
- Add the cinnamon sticks and cook over medium heat for 12-14 minutes, stirring occasionally. The berries burst and the mixture will reduce and thicken.
- When the mixture begins to bubble like lava, stir constantly for 2 minutes. Pour filling into a heatproof bowl and cool completely in the refrigerator. (Or use the freezer to speed things up. The filling can be prepared up to 3 days in advance.)
- When the filling is ready to go, Spread a layer of crust on December 1 inch circle and draped over a 9-inch pie plate, cut the excess dough so it is a 1-inch to hang around.
- Pour filling into crust. Roll the top layer of dough into another 12-inch circle and either drape all on a traditional double-crust, or cut the dough into strips for superior network. (I used a ruler and cut each strip ½ inch wide.)
- Cut and fold the edges, crimping as desired
- In a small bowl, mix together the sugar, nutmeg and vanilla bean (if using). Spread the cream over crust and sprinkle with sugar mixture.
- Bake at 400F for 50-60 minutes or until crust is golden and filling is bubbly. If the crust becomes too dark too quickly, cover it with a little sheet
Our gifts today are sponsored by two of my favorite of all brands time, OXO and Le Creuset. Both have generously offered a series of Pie-treats for some of our readers to verify the widget below to enter!
Look for more Pie Inspiration? Find out what other ladies have created
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Whole Wheat Chocolate Blueberry Main Pies- and Carrots
Chocolate Cream Pie with meringue crust (gluten) - Dessert for two
Bourbon Maple Pumpkin Pie-Eats well with others
Apple Pear Butter Pie with Gingersnap Bake crust or-break
Frosted Slab Culinary Adventures apple Pie-Tracey
Dulce de Leche hand Pies- Apple Dinner dishes and Desserts
Southwest Chipotle Turkey Pot Mini-Pies- Country Cleaver
Biscoff Ice Cream pia Confections Carla
Apple Pie Apple Pie Moonshine- Foodie with the family