Crimson Pie

The berries, cooked together and thick

Hot out of the oven with a beautiful golden crust

Obviously the title of this pie is interesting, in that it is a color.  Webster's says Crimson is deep-red.  From looking at my first photo, you can see that  is true.  Once you cook the BLUEberries with the RED cranberries, you get the beautiful crimson color. 

This pie is my youngest daughter's favorite Thanksgiving pie.  It original came from Bon Appetit, 1990, November issue.  One of my very oldest collected recipes from Bon Appetit.  I was just telling a good friend about this recipe, because it is so easy and the filling can be cooked ahead of time.  It is a wonderful fall berry pie compared to what you might make in the summer.  I hope you will give it a try since it has been a long time family favorite, and is one of our Thanksgiving traditions!

As Always, 

ENJOY!

INGREDIENTS

1/2 small orange(unpeeled), cut into pieces, 

      seeded

4 cups frozen blueberries (about 1 1/2 lbs.)

   thawed

12 ounces cranberries

1 1/2 cups sugar

3 Tbs. cornstarch

2 pie crust disks for 9" pie pan

Coarsely grind orange in processor. Transfer to heavy medium saucepan. Add blueberries, cranberries, sugar and cornstarch. Boil mixture over medium high heat, until thick, stirring constantly, about 3 minutes. Cool completely. Can be made a few days ahead.

Preheat oven to 400 degrees. Roll out one pie disk and line a 9" pie pan.  Spoon berry filling into crust, mounding slightly in the center. Roll out second disk.  Lay over filling. Trim and crimp edges.  Cut steam vents in top crust. Place pie on rimmed cookie sheet and bake for 50 minutes or until golden brown. Cool completely on rack before serving.