Introduction
Cranberry and Wild Blueberry Pie is a delightful fusion of tart cranberries with sweet, juicy wild blueberries. This seasonal dessert brings the essence of autumn into your kitchen, promising an explosion of flavor in every bite.
Tips for this recipe
Ensure berries remain frozen until use to maintain their texture. Handle cranberries with care as they can be quite delicate during the rolling process. Preheating your baking sheet will help create a crisp bottom crust.
Ingredients
- 16 ounces frozen organic wild blueberries (do not thaw)
- 12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 2 cinnamon sticks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- 2 Pie Crust dough disks
- Heavy whipping cream (for brushing)
- Freshly grated nutmeg (for sprinkling)
equipment
- Baking Sheet
- Pie Dish (9-inch)
- Rolling Pin
- Parchment Paper
- Measuring Cups and Spoons Set
- Mixing Bowls (1 & 2 qt.)
- Silicone Baking Mat
- Pastry Cutter
- Pie Dish with Lid (9-inch)
- Electric Mixer or Manual Whisk
History of the Recipe
The combination of cranberries and blueberries in pies is not a modern innovation. Native Americans were known to consume wild berries, including varieties similar to today’s blueberries and cranberries, long before European settlers arrived. The pie form as we know it was influenced by British traditions of pastry-based desserts. This particular recipe combines the fruit selection from early North American indigenous practices with a classic pie structure.
Fun Facts about this Recipe
Did you know that blueberries and cranberries both belong to the same plant family? The unique pairing in this recipe is not just for flavor but also reflects a natural harmony found within their shared botanical lineage. Additionally, serving pie with heavy cream isn’t just traditional—it’s rooted in history, where rich dairy was plentiful and became synonymous with celebration.
