Blueberry Cranberry Pie Food

BLUE RIBBON CRANBERRY BLUEBERRY PIE

Steps:

• In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
• Cook over medium-high heat until mixture boils, stirring constantly.
• Reduce heat; simmer until cranberries pop and mixture is very thick.
• Cool 15 minutes.
• Preheat oven to 425º.
• Place one pie crust in bottom of pie plate.
• Pour mixture into crust.
• Top with 2nd crust (I like to make a lattice top.).
• Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
• Cover edge of crust with strips of foil if it's getting too brown.
• Cool 2-3 hours before serving.
• Sprinkle with powdered sugar if you'd like.

CRIMSON PIE

Steps:

• Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely.
• Position the rack in center of oven and preheat to 400 degrees F.
• Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
• Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve.

BLUEBERRY CRANBERRY PIE

Steps:

• To make the crust, combine the flour, salt and sugar in a food processor; add the butter and pulse until the mixture resembles coarse meal.
• Add the sour cream and water; process a few seconds until a dough ball just starts to form (do not over-process).
• Note: to make the dough by hand, place ingredients in a mixing bowl and use a pastry blender to cut butter and shortening into flour mixture; add the sour cream and ice water, and just mix until it comes together and forms a mass.
• Transfer the dough to a floured work surface and pat down to about 1-inch thick.
• Cut into 2 pieces; wrap each one in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
• To make filling, coarsely grind the orange in a food processor or blender; set aside.
• In a large saucepan, mix together all remaining ingredients, along with orange, stirring to combine, and bring to a boil.
• Reduce heat to a simmer and cook, stirring constantly, until mixture thickens and sugar is dissolved, about 4-6 minutes; set aside to cool completely.
• Position the rack in the center of the oven, and the other rack just beneath it.
• Peheat oven to 400 degrees F.
• To prepare pie, roll out 1 piece of the dough on a slightly floured surface into a circle about 12-inches in diameter (dust surface with more flour as necessary).
• Roll the dough around the rolling pin, lift it over a 10-inch pie pan, and unroll over the pan; adjust to center the dough, then press into place.
• Roll out the remaining dough into a 12-inch circle; spoon the cooled filling into the pie shell in the pan, mounding it in the center.
• Using a pastry brush dipped in the milk, moisten the sides of the bottom crust, then drape the top crust over the pie.
• Lightly press the top and bottom crust edges together, and trim the excess dough by running a knife around the edge of the pan.
• Crimp edges to make a decorative border; also cut 3-4 venting slits in the top crust to allow steam to escape.
• Brush top crust with milk, and sprinkle with turbinado sugar.
• Place the pie in the preheated oven, and place a rimmed baking sheet below it.
• Bake for 45- 50 minutes, or until the crust is golden brown.
• Cool on a wire rack; serve warm or at room temp; goes well with ice cream.

DOUBLE CRUSTED BLUEBERRY CRANBERRY PIE

Steps:

• To make the crust:.
• Combine the flour, salt and sugar in a food processor fitted with a metal blade.
• Add the butter and shortening and pulse until the mixture resembles a course meal.
• Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass.
• Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight.
• To Make the Filling:.
• Coarsely grind the orange in a food processor or blender.
• In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.
• To Assemble the Pie:.
• Position a rack in the center of the oven and place another rack under it.
• Preheat the oven to 400°F
• Have a 10-inch pie pan ready.
• On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.).
• Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place.
• Roll out the remaining dough into a 12-inch circle.
• Spoon the cooled filling into the pie shell, molding it in the center.
• Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar.
• Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.

PERSIMMON AND CRANBERRY PIE

Steps:

• Preheat the oven to 400 degrees F.
• Put the diced persimmons, cranberries and 1 3/4 cups of the apple juice in a saucepan. Add the cinnamon and nutmeg.
• Heat over medium low heat until the cranberry skins split.
• Combine the remaining 1/4 cup of apple juice with the 1/4 cup of cornstarch.
• Add the cornstarch/juice mixture to the persimmon mixture and stir until thickened.
• Remove from the heat and stir in the Splenda until well blended.
• Set aside to cool while you prepare the pie crust; put it in a 9" pie pan. If you're using pre-made pie crusts allow the mixture to cool until very warm but not hot.
• Put the mixture in the pie pan and top with the second crust in whatever manner you like. (I used free-floating pastry cut-outs).
• Bake at 400F for 30 to 40 minutes, until the filling is bubbly. Be sure to put a cookie sheet or sheet of aluminum foil on the rack below the pie to catch any drips. (Putting the pie directly on the cookie sheet will disrupt the flow of hot air around the pie).